Crunchy Curried Chickpea Bowls
with Golden Raisins & Pickled Cabbage
- Milk
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.
Ingredients
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
(Contains: Milk)
Not included in your delivery
4 teaspoon
Olive Oil
1 teaspoon
Sugar
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; dry thoroughly 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 stems from kale; finely chop leaves. Place raisins in a small bowl with enough hot water to just cover.
• Toss chickpeas on a baking sheet with a large drizzle of olive oil, half the curry powder (you’ll use more in the next step), salt, and pepper. • Roast on top rack until crispy, 18-20 minutes. (It’s natural for chickpeas to pop a bit as they roast.)
• While chickpeas roast, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over high heat. Add carrot and ¼ tsp curry powder (½ tsp for 4). (You’ll use the rest of the curry powder in the next step.) 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, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• Meanwhile, in a medium microwave-safe bowl, combine juice from three lemon wedges and 1 tsp sugar (six wedges and 2 tsp sugar for 4 servings); 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, until ready to serve. • 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.
• 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.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice between bowls. Top with kale, pickled cabbage (draining first), and chickpeas in separate sections. Drain and sprinkle raisins (roughly chopping first if desired) over top. Drizzle with dressing and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious blend of textures and flavors, with some finding it surprisingly tasty despite initial skepticism.
- Ease of prep: While flavorful, several noted it was time-consuming with many steps and dishes to clean.
- Suggestions: Consider adding protein like chicken or shrimp; some preferred less curry powder or a bolder sauce.
- Portions: A few wanted larger portions or more veggies to increase serving size.
- Texture: Roasted chickpeas divided opinions; some loved the crunch, others found them too dry or messy to prepare.
Reviews from our home cooks
This recipe was outstanding! Simple ingredients and easy to prepare. The flavor of the spice, pickled cabbage, Kale, and the dressing was a perfect combination (for my taste!). This is definitely a new favorite!! The only problem I encountered was some of the chickpeas tended to burst in the oven before the 18 minutes of roasting was completed. Other than that, nothing else to report! Great job on this one!!
This is one of my favorite dishes so far. I loved the sweetness of the raisins with the curry and acidity of the pickled cabbage. I never would have thought to cook carrots directly with the rice but it was yummy and added a nice flavor to the rice. The chickpeas made a mess in my oven so I might roast them on the stove next time to save time with the cleanup. The curry lemon dressing was so simple but flavorful and I can't wait to make it again for my salads.
We don't usually go vegetarian, but I love chickpeas and all the crunchy and pickled flavors in this dish blend together wonderfully. This is something I haven't seen out at a restaurant nor would I usually make at home so i love that it is a different flavor and dish than I normally eat.
This was the best meal I've had so far. Everything was so flavorful. The crunch of the chickpeas and the creamy curry dressing. YUM. Also pickled cabbage was so easy and I could have eaten a bowl full of just that alone.
The chickpea recipes are fast becoming my favorite. This bowl in particular is yummy with the pickled cabbage and golden raising sprinkled in. So easy but looks so fancy!
First... you found a way to make kale tolerable. The crunchy chickpeas were inspired, and the raisins were bursting with juicy flavor! I love this type of flavor profile!
Definitely one of my favorite vegetarian menu items to date. I could not believe that I had made this myself -- the crunchy chickpeas, tart cabbage and slightly sweetened carrot rice were outstanding!
Yes, excellent recipes except for a 74yr old, it is taking a long time for preparation. This crunchy curried CB took me 1hr for preparation and cooking.
The flavours in this are absolutely delicious however, the crunchy chickpeas are not. They are so difficult to eat and add nothing. It's also a heck of a lot of work.
Never knew chickpeas could be roasted and end up crunchy. For the kale, I'd include with the instructions, to vigorously rub the kale, to minimize the bitterness.
