Curried Chickpea Bowls with Pickled Cabbage and Golden Raisins

This vibrant bowl is a feast for the senses, combining savory rice, tender kale and crispy curried chickpeas with tangy pickled cabbage and sweet golden raisins. Every bite offers a perfect balance of textures and flavors.

Topped with a creamy curry-lime dressing, this dish is as satisfying as it is nutritious. It’s an easy weeknight dinner that comes together in under 40 minutes.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 ounce Golden RaisinsView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the basmati rice according to package directions, using the veggie stock concentrate in place of salt for extra flavor. Fluff with a fork and set aside.
2. While the rice cooks, drain and rinse the chickpeas. Pat dry with a paper towel. In a bowl, toss chickpeas with half the curry powder, a pinch of salt and pepper.
3. Heat a drizzle of oil in a non-stick skillet over medium-high heat. Add the chickpeas and cook, stirring occasionally, until crispy and golden, about 4-5 minutes. Transfer to a plate.
4. In the same skillet, add another drizzle of oil. Add the shredded red cabbage and cook for 2-3 minutes until slightly softened. Stir in a squeeze of lime juice and a pinch of salt. Remove from skillet and set aside.
5. Add a little more oil to the skillet. Add the kale and sauté until wilted, about 2-3 minutes. Season with salt and pepper. Remove from heat.
6. In a small bowl, whisk together the sour cream, remaining curry powder and the juice of half the lime. Season with salt and pepper to taste.
7. To assemble, divide the rice between bowls. Top with sautéed kale, pickled cabbage, crispy chickpeas and golden raisins. Drizzle with the curry-lime dressing and serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use regular raisins instead of golden raisins?

Yes, regular raisins will work, but golden raisins have a milder, fruitier flavor that complements the curry nicely.

Is this recipe vegan?

Yes, as written this recipe is vegan. The sour cream can be replaced with a plant-based version if desired.

How can I make this gluten-free?

This recipe is naturally gluten-free. Just ensure your curry powder and stock concentrate are certified gluten-free if needed.