Curried Chickpea Rice Bowls with Pickled Cabbage and Golden Raisins

This vibrant bowl is a feast of textures and flavors, combining savory rice with tender kale, tangy pickled cabbage and crunchy curry-spiced chickpeas. Golden raisins add a touch of sweetness, while a zesty lemon-curry dressing ties everything together.

Perfect for a weeknight dinner, this dish comes together in about 35 minutes and is packed with protein, fiber and bold spices. Each bite offers a delightful contrast of crunchy, creamy and tangy elements.

Log in to save recipes and build weekly shopping lists.

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) with a rack in the top position. Drain and rinse chickpeas; pat very dry with paper towels. Peel and quarter the carrot lengthwise, then cut crosswise into ¼-inch pieces. Zest the lemon and quarter it. Remove large stems from kale and finely chop the leaves. Place raisins in a small bowl and cover with hot water.
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 (chickpeas may pop).
3. Meanwhile, melt 1 tablespoon butter in a small pot over high heat. Add carrot and ¼ teaspoon curry powder; cook, stirring, until fragrant, 1-2 minutes. Stir in rice, 1 cup water, stock concentrate and a pinch of salt. Bring to a boil, cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat.
4. In a medium microwave-safe bowl, combine 1 teaspoon sugar and juice from three lemon wedges; stir to dissolve. Add cabbage, 2 tablespoons water, salt and pepper. Microwave for 1 minute. Set aside, tossing occasionally. In another small bowl, mix sour cream, lemon zest, remaining curry powder and juice from the remaining lemon. Season with salt and pepper. Add water 1 teaspoon at a time until drizzling consistency.
5. Heat a drizzle of olive oil in a large pan over medium-high heat. Add kale, 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; stir in 1 tablespoon butter and season with salt and pepper. Divide rice among bowls. Top with kale, drained pickled cabbage, chickpeas and drained raisins (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. Adjust cooking time and water according to package directions.

How do I make this dish vegan?

Replace butter with olive oil or vegan butter and use a plant-based sour cream or yogurt for the dressing.

Can I prepare the components in advance?

Yes, you can roast the chickpeas, cook the rice and pickle the cabbage up to 2 days ahead. Store separately in the fridge and reheat before assembling.