Crunchy Curried Chickpea Bowls
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Crunchy Curried Chickpea Bowls

Crunchy Curried Chickpea Bowls

with Kale, Golden Raisins & Pickled Cabbage

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.


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

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit


3 ounce


1 unit


4 ounce


1 ounce

Golden Raisins

1 tablespoon

Curry Powder

½ cup

Basmati Rice

1 unit

Veggie Stock Concentrate

4 ounce

Shredded Red Cabbage

4.5 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery



4 teaspoon

Olive Oil

1 teaspoon


3 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories880 kcal
Fat41 g
Saturated Fat17 g
Carbohydrate115 g
Sugar27 g
Dietary Fiber13 g
Protein20 g
Cholesterol70 mg
Sodium900 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.


Paper Towel
Small Bowl
Baking Sheet
Small pot
Medium Bowl
Large Pan



• 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.

Roast Chickpeas

• 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.)

Cook Rice

• 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.

Pickle & Mix Dressing

• 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.

Cook Kale

• 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.

Finish & Serve

• 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 raisins and sprinkle over top (roughly chop first if desired). Drizzle with dressing and serve.