Curried Chickpea Bowls

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. TIP: It’s natural for chickpeas to pop a bit as they roast.

Meanwhile, heat a small pot over high heat. Add carrot, 1 TBSP butter (2 TBSP for 4 servings), and ¼ tsp curry powder (½ tsp for 4); 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 tender, 15-18 minutes. Keep covered off heat.

While rice cooks, add 1 tsp sugar and juice from 3 lime wedges (2 tsp sugar and 6 lime wedges for 4) 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, lime zest, remaining curry powder, and juice from remaining lime. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

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.