Curried Chickpea Bowls with Roasted Veggies and Cucumber Raita

There’s something special about a bowl that brings together all your favorite components in one place. This Indian-inspired dish features fluffy garlic basmati rice topped with crispy curried chickpeas and tender roasted vegetables. The star of the show is the creamy cucumber raita-a refreshing yogurt-based condiment that perfectly balances the warm spices.

Each bite offers a delightful mix of textures and flavors: the crunch of roasted chickpeas, the sweetness of carrots and tomatoes, the zing of lemon and the coolness of raita. It’s a wholesome, satisfying meal that’s as beautiful as it is delicious.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Peel and mince garlic. Trim, peel and slice carrots diagonally into ½-inch-thick pieces. Halve and peel onion; cut one half into ½-inch-thick wedges. Mince a few wedges to get 1 tablespoon (2 tablespoons for 4 servings).
2. Drain and rinse chickpeas; pat very dry with paper towels. Toss on one side of a baking sheet with a drizzle of oil, half the curry powder, salt and pepper. For 4 servings, spread chickpeas across the entire sheet.
3. Toss carrots, onion wedges and tomatoes on the empty side of the same sheet with a drizzle of oil, salt and pepper. For 4 servings, use a second sheet for veggies. Roast on top rack until veggies are tender and chickpeas are crispy, 20-25 minutes. Note: Chickpeas may pop slightly.
4. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add garlic; cook 30 seconds. Stir in rice, stock concentrate, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, cover, reduce to low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready.
5. While rice cooks, trim cucumber and grate on large holes of a box grater. Finely chop cilantro. Zest and quarter lemon. Mince chili. In a small bowl, combine cucumber, minced onion, yogurt, sour cream, half the cilantro and ¼ teaspoon curry powder (½ teaspoon for 4). Add a pinch of chili if desired. Squeeze in some lemon juice and season with salt.
6. Toss roasted veggies with lemon zest and a squeeze of lemon juice. Fluff rice with a fork; season with salt and pepper. For extra richness, stir in 1 tablespoon butter (2 tablespoons for 4). Divide rice, veggies and chickpeas among bowls. Top with raita and remaining cilantro. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use regular rice instead of basmati?

Yes, but adjust cooking time and liquid according to the rice variety. Basmati’s fluffy texture works best here.

Can I make this dish ahead?

You can roast the veggies and chickpeas and cook the rice in advance. Assemble just before serving for best texture.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on stock concentrate to be sure.