Curry-Spiced Chickpea Bowls with Roasted Veggies and Cucumber Raita

Grain bowls are a fantastic way to enjoy a variety of flavors and textures all in one dish. This Indian-inspired version brings together fragrant garlic basmati rice, spiced chickpeas and roasted vegetables for a hearty and satisfying meal.

A cooling cucumber raita, made with yogurt and fresh herbs, adds a refreshing contrast to the warm spices. Perfect for a weeknight dinner that feels both wholesome and exciting.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Peel and dice the carrot into 1/2-inch pieces. Cut the red onion into wedges. Halve the grape tomatoes. Toss the vegetables with a drizzle of oil, salt and pepper. Spread on the baking sheet and roast for 20-25 minutes until tender.
3. While vegetables roast, rinse the basmati rice in a fine-mesh sieve. In a small pot, combine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
4. In a small bowl, mix the yogurt, sour cream and a squeeze of lemon juice. Grate the mini cucumber and squeeze out excess moisture. Stir into the yogurt mixture along with a pinch of salt and pepper. Set aside.
5. Drain and rinse the chickpeas. In a skillet over medium heat, add a drizzle of oil. Add the chickpeas, curry powder and a pinch of salt. Cook for 3-4 minutes, stirring occasionally, until heated through and fragrant.
6. Mince the garlic. In a separate small skillet, heat a drizzle of oil over low heat. Add the garlic and cook for 30 seconds until fragrant. Stir the garlic into the cooked rice.
7. To serve, divide the garlic rice between bowls. Top with roasted vegetables, curried chickpeas and a dollop of cucumber raita. Garnish with fresh cilantro and sliced chili pepper if desired.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine or long-grain white rice, adjusting cooking time as needed.

Is this recipe vegan?

No, it contains yogurt and sour cream. For a vegan version, use plant-based yogurt and sour cream.

How do I store leftovers?

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