Curried Chickpea Bowls with Pickled Cabbage and Golden Raisins

This vibrant bowl is a feast of textures and flavors. Crispy curry-spiced chickpeas, tender sautéed kale, tangy pickled red cabbage and sweet golden raisins come together over a bed of carrot-studded rice. A zesty curry-lemon dressing ties it all together for a satisfying meal that’s as delicious as it is colorful.

Perfect for a quick weeknight dinner, this recipe is packed with plant-based protein and bold spices. The combination of crunchy, savory and tangy elements makes every bite exciting. Serve it as a main dish or a hearty side-it’s sure to become a favorite.

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Ingredients

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Drain and rinse chickpeas; pat very dry with paper towels. Peel and quarter carrot lengthwise, then cut crosswise into ¼-inch pieces. Zest the lemon and cut it into quarters. Remove large stems from kale and finely chop leaves. Place raisins in a small bowl and cover with hot water; set aside.
2. On a baking sheet, toss chickpeas with a drizzle of olive oil, half the curry powder, salt and pepper. Roast on the top rack until crispy, 18-20 minutes. (Note: chickpeas may pop slightly while roasting.)
3. While chickpeas roast, heat a small pot over high heat. Add 1 tablespoon butter, carrot pieces and ¼ teaspoon curry powder. Cook, stirring, until fragrant, 1-2 minutes. Add rice, 1 cup water, stock concentrate and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Meanwhile, in a medium microwave-safe bowl, combine 1 teaspoon sugar and juice from 3 lemon wedges; stir to dissolve. Add shredded red cabbage and 2 tablespoons water; season with salt and pepper. Microwave for 1 minute. Set aside, tossing occasionally. In a small bowl, mix sour cream, lemon zest, remaining curry powder and juice from the remaining lemon wedge. Season with salt and pepper. Add water 1 teaspoon at a time until dressing is drizzling consistency.
5. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chopped kale and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Stir in 1 tablespoon butter until melted. Remove from heat.
6. Fluff rice with a fork and stir in 1 tablespoon butter; season with salt and pepper. Divide rice among bowls. Top with kale, pickled cabbage (drained) and roasted chickpeas. Drain raisins and sprinkle over top; roughly chop if desired. Drizzle with dressing and serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine or long-grain white rice, but adjust cooking time and water amount according to package instructions.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat rice and kale in a pan or microwave and refresh chickpeas in the oven to restore crispiness.

Can I make this recipe vegan?

Yes, replace butter with olive oil or vegan butter and use a plant-based sour cream alternative.