Curried Chickpea and Chicken Bowls with Spiced Rice and Red Pepper Chutney

Loaded bowls are a favorite for good reason: they combine carbs, protein and veggies with delicious sauces for a customizable meal. This version brings together crispy curry-spiced chickpeas, tender chicken and roasted carrots and onions over a bed of garlic-ginger rice studded with peas.

Two sauces elevate the dish: a thick and tangy cilantro and red pepper jam chutney, plus a creamy curry sauce made with garam masala. Each bite offers a perfect balance of textures and flavors.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garam MasalaView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

2 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.07 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Drain and rinse the chickpeas, then pat them very dry with paper towels. Trim and peel the carrots; cut them on a diagonal into ½-inch-thick pieces (halve lengthwise first if large). Halve, peel and slice the red onion into ½-inch-thick wedges. Mince a few wedges to get 2 tablespoons (4 tablespoons for 4 servings). Peel and mince or grate the ginger until you have 1 teaspoon (2 teaspoons for 4 servings).
2. On a baking sheet, toss the chickpeas, carrot pieces and onion wedges with a generous drizzle of oil, curry powder, salt and pepper. Roast on the top rack until the chickpeas are crispy and the vegetables are tender, 18-22 minutes.
3. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add the ginger, half the minced onion, ¾ teaspoon garlic powder, ¾ teaspoon garam masala and a pinch of salt (for 4 servings, use 1½ teaspoons each of garlic powder and garam masala). Cook, stirring, until fragrant, about 1 minute. Add the rice, stock concentrates and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then reduce the heat to low, cover and cook until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
4. Mince the cilantro and transfer to a small bowl. Add the red pepper jam, the remaining minced onion, the remaining garlic powder, 1 tablespoon olive oil and ½ tablespoon white wine vinegar (for 4 servings, use 2 tablespoons olive oil and 1 tablespoon vinegar). Stir to combine; season with salt and pepper.
5. In another small bowl, combine the vegan mayonnaise, the remaining garam masala, ½ teaspoon vinegar (1 teaspoon for 4 servings) and ½ teaspoon sugar (1 teaspoon for 4). Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper to taste.
6. Fluff the rice with a fork; stir in the peas and a drizzle of olive oil. Taste and adjust seasoning with salt and pepper if needed. Divide the rice and peas among bowls. Top with the roasted chickpeas and vegetables. Drizzle with the red pepper chutney and the curry sauce. Serve immediately.

Recipe Tips

FAQ

Can I make this dish vegan?

Yes, simply omit the chicken or replace it with extra chickpeas or tofu. The recipe already uses vegan mayonnaise.

Can I use a different rice?

Basmati rice works best for its fragrance, but you can substitute with jasmine or long-grain white rice. Adjust cooking time as needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat in a microwave or oven.