Curry-Spiced Chickpea Bowls

Curry-Spiced Chickpea Bowls

with Roasted Veggies, Cucumber Raita & Garlic Basmati Rice

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Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: Everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this rendition is fully loaded. Garlic-infused basmati rice is topped with crispy curried chickpeas, roasted veggies, and a cooling cucumber raita. One bite will have you totally bowled over.


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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 clove


6 ounce


1 unit

Red Onion

½ cup

Basmati Rice

1 unit

Veggie Stock Concentrate

13.4 ounce


1 tablespoon

Curry Powder

4 ounce

Grape Tomatoes

1 unit

Persian Cucumber

¼ ounce


1 unit


1 unit

Chili Pepper

4 tablespoon



2 tablespoon

Sour Cream


Not included in your delivery



5 teaspoon

Olive Oil

1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat27 g
Saturated Fat7 g
Carbohydrate103 g
Sugar18 g
Dietary Fiber14 g
Protein19 g
Cholesterol25 mg
Sodium620 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Small pot
Small Bowl
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Peel and mince garlic. Trim, peel, and slice carrots on a diagonal into ½-inch-thick pieces. Trim, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 1 TBSP (2 TBSP for 4 servings).


• Drain and rinse chickpeas; thoroughly pat dry with paper towels. • Toss on one side of a baking sheet with a large drizzle of olive oil, half the curry powder (you’ll use more later), salt, and pepper. (For 4 servings, spread chickpeas out across entire sheet.)


• Toss carrots, onion wedges, and tomatoes on empty side of same sheet with a large drizzle of olive oil, salt, and pepper. (For 4 servings, toss veggies on a second sheet; roast chickpeas on top rack and veggies on middle rack.) • Roast on top rack until veggies are tender and chickpeas are crispy, 20-25 minutes. TIP: It’s natural for chickpeas to pop a bit when they roast.


• Meanwhile, heat a drizzle of olive oil in a small pot over medium-high heat. Add garlic; cook, stirring, for 30 seconds. • Stir in rice, stock concentrate, ¾ cup water (1½ cups for 4 servings), 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.


• While rice cooks, trim cucumber; grate on the largest holes of a box grater. Finely chop cilantro. Zest and quarter lemon. Mince chili. • In a small bowl, combine cucumber, minced onion, yogurt, sour cream, half the cilantro, and ¼ tsp curry powder (½ tsp for 4 servings). (Be sure to measure the curry powder—we sent more.) Add a pinch of chili if desired. Add a squeeze of lemon juice and season with salt.


• Toss veggies with lemon zest and a squeeze of lemon juice. • Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice, veggies, and chickpeas between shallow bowls. Top with raita and remaining cilantro. Serve with remaining lemon wedges on the side.