Curry-Spiced Chickpea and Chicken Bowls with Roasted Carrots and Red Pepper Chutney

These loaded bowls are the perfect customizable meal, combining crispy curry-spiced chickpeas, roasted carrots and onions, tender chicken and a duo of sauces over fragrant garlic-ginger rice with peas. The red pepper chutney adds a tangy sweetness, while the creamy curry sauce brings it all together.

Each bite offers a mix of textures and flavors-crunchy chickpeas, soft rice, roasted veggies and juicy chicken. It’s a hearty and satisfying dish that’s sure to become a favorite.

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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

0.5 teaspoon (tsp) SugarView 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 (220°C) with rack in top position. Drain and rinse chickpeas; pat very dry with paper towels. Trim, peel and cut carrots diagonally into ½-inch-thick pieces (halve lengthwise if large). Halve, peel and slice 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 ginger to get 1 teaspoon (2 teaspoons for 4 servings).
2. On a baking sheet, toss chickpeas, carrots and onion wedges with a generous drizzle of oil, curry powder, salt and pepper. Roast on top rack until chickpeas are crispy and vegetables are tender, 18-22 minutes.
3. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add ginger, half the minced onion, ¾ teaspoon garlic powder, ¾ teaspoon garam masala and a pinch of salt (for 4 servings: 1½ teaspoons each garlic powder and garam masala). Cook, stirring, until fragrant, about 1 minute. Add rice, stock concentrates and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then reduce heat to low. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board and let rest.
5. Mince cilantro and place in a small bowl. Add red pepper jam, remaining minced onion, remaining garlic powder, 1 tablespoon olive oil and ½ tablespoon white wine vinegar (for 4 servings: 2 tablespoons olive oil and 1 tablespoon vinegar). Stir to combine; season with salt and pepper.
6. In another small bowl, combine mayonnaise, remaining garam masala, ½ teaspoon vinegar (1 teaspoon for 4 servings) and ½ teaspoon sugar (1 teaspoon for 4 servings). Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.
7. Fluff rice with a fork; stir in peas and a drizzle of olive oil. Taste and adjust seasoning with salt and pepper if needed. Divide rice and peas among bowls. Top with roasted chickpeas and vegetables. Thinly slice chicken crosswise and arrange over rice. Drizzle with red pepper chutney and curry sauce. Serve immediately.

Recipe Tips

FAQ

Can I make this recipe vegan?

Yes, simply omit the chicken or substitute with tofu or tempeh. Use vegan mayonnaise as directed.

Can I use a different rice variety?

Yes, you can substitute basmati with jasmine, long-grain white rice or brown rice. Adjust cooking time and liquid accordingly.

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.