Curried Chickpea Power Bowl with Pickled Cabbage and Golden Raisins

Get ready for a bowl that packs a punch! This colorful dish layers savory carrot rice with tender kale, tangy pickled cabbage and crispy curry-spiced chickpeas. Sweet golden raisins and a creamy curry-lemon dressing tie it all together for a satisfying, flavor-packed meal.

Perfect for a quick weeknight dinner, this bowl comes together in just 35 minutes. The combination of textures and spices will make it a new favorite. Plus, it’s entirely vegetarian and loaded with wholesome ingredients.

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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. Wash and dry all produce. Drain and rinse chickpeas; pat very dry with paper towels. Remove large ribs from kale and finely chop leaves. Trim, peel and quarter carrot lengthwise, then cut crosswise into ¼-inch pieces. Zest and quarter the lemon. Place raisins in a small bowl and cover with hot water.
2. On a baking sheet, toss chickpeas with a drizzle of olive oil, salt, pepper and half the curry powder. Roast on 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 (2 for 4 servings), carrot and ¼ teaspoon curry powder (½ for 4). Cook, stirring, until fragrant, 1-2 minutes. Add rice, 1 cup water (1¾ for 4), stock concentrate and a pinch of salt. Bring to a boil, cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat.
4. In a medium microwave-safe bowl, combine 1 teaspoon sugar (2 for 4) and juice from 3 lemon wedges (6 for 4); stir to dissolve. Add shredded red cabbage and 2 tablespoons water (4 for 4); 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 remaining lemon. Season with salt and pepper. Add water 1 teaspoon at a time until dressing reaches a drizzling consistency.
5. Heat a drizzle of olive oil in a large pan over medium-high heat. Add kale and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Stir in 1 tablespoon butter (2 for 4) until melted. Remove from heat.
6. Fluff rice with a fork and stir in 1 tablespoon butter (2 for 4); season with salt and pepper. Divide rice among bowls. Drain raisins. Top rice with kale, pickled cabbage and crispy chickpeas. Sprinkle with raisins (roughly chop if desired). Drizzle with dressing and serve.

Recipe Tips

FAQ

Can I use another type of rice?

Yes, you can substitute basmati 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 rice and chickpeas in a skillet or microwave and refresh the kale and cabbage.

Is this recipe vegan?

It can be made vegan by substituting the butter with oil or vegan butter and using a plant-based sour cream.