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Crunchy Curried Chickpea Bowls

Crunchy Curried Chickpea Bowls

with Golden Raisins & Pickled Cabbage

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Buckle up, because the power bowl just got a whole lot more powerful. Yep, this dish is a veritable one-bowl feast that’s positively bursting with flavor. The base is savory, carrot-studded rice, and it’s topped with pickled red cabbage, tender sautéed kale, curry-spiced crispy chickpeas, golden raisins, and a tangy curry-lemon dressing. It doesn’t get much better than that.

Tags:Veggie
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

13.4 ounce

Chickpeas

4 ounce

Kale

3 ounce

Carrot

1 unit

Lemon

1 ounce

Golden Raisins

1 tablespoon

Curry Powder

½ cup

Basmati Rice

1 unit

Veggie Stock Concentrate

4 ounce

Shredded Red Cabbage

6 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

4 teaspoon

Olive Oil

1 teaspoon

Sugar

3 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3807 kJ
Calories910 kcal
Fat41 g
Saturated Fat18 g
Carbohydrate110 g
Sugar24 g
Dietary Fiber14 g
Protein21 g
Cholesterol75 mg
Sodium650 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Small Bowl
Strainer
Zester
Paper Towel
Baking Sheet
Small pot
Medium Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat oven to 425 degrees. Wash and dry all produce. Drain and rinse chickpeas; thoroughly pat dry with paper towels. Trim, peel, and quarter carrot lengthwise; cut crosswise into ¼-inch-thick pieces. Zest and quarter lemon. Remove and discard any large ribs from kale; finely chop leaves. Place raisins in a small bowl with enough hot water to just cover.

2

Toss chickpeas on a baking sheet with half the curry powder (you’ll use more in the next step), a large drizzle of olive oil, salt, and pepper. Roast on top rack until crispy, 18-20 minutes. TIP: It’s natural for chickpeas to pop a bit when they roast.

3

While chickpeas roast, heat a small pot over high heat. Add 1 TBSP butter (2 TBSP for 4 servings), carrot, and ¼ tsp curry powder (½ tsp for 4; be sure to measure). Cook, stirring, until fragrant, 1-2 minutes. Add rice, 1 cup water (1¾ cups for 4), stock concentrate, and a big 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

Meanwhile, add 1 tsp sugar and juice from 3 lemon wedges (2 tsp sugar and 6 wedges for 4 servings) to a medium microwave-safe bowl; stir to dissolve. Add cabbage and 2 TBSP water (4 TBSP for 4); season with salt and pepper. Microwave for 1 minute. Set aside, tossing occasionally. In a second small bowl, combine sour cream, lemon zest, remaining curry powder, and juice from remaining lemon. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

5

Heat a large 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 TBSP butter (2 TBSP for 4 servings) until melted. Remove from heat.

6

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Divide between bowls. Drain raisins. Top rice with kale, pickled cabbage, and chickpeas. Sprinkle with raisins, roughly chopping first if desired. Drizzle with dressing and serve.