Curry-Spiced Chickpea Bowls
with Roasted Veggies, Cucumber Raita & Garlic Basmati Rice
- Milk
There are so many reasons why we love a rice bowl... but the main one? We get to enjoy our favorite veggies, proteins, and sauces, all at the same time. This Indian-inspired version stars garlicky basmati rice topped with curried-chickpeas and roasted veggies. Refreshing and creamy raita—a South Asian condiment made here from yogurt, cucumber, and lemon—completes this un-bowl-ievable meal.
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Chickpeas
6 ounce
Carrot
1 unit
Onion
2 tablespoon
Sour Cream
1 unit
Lemon
1 tablespoon
Curry Powder
4 tablespoon
Yogurt
(Contains: Milk)
1 clove
Garlic
1 unit
Mini Cucumber
4 ounce
Grape Tomatoes
¼ ounce
Cilantro
1 unit
Chili Pepper
½ cup
Basmati Rice
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Halve and peel onion; cut half into ½-inch-thick wedges (whole onion for 4). Mince a few wedges until you have 1 TBSP (2 TBSP for 4). Peel and mince garlic.
• Drain and rinse chickpeas; pat very dry with paper towels. • Toss on one side of a baking sheet with a drizzle of 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 sheet with a drizzle of 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. (It’s natural for chickpeas to pop a bit when they roast.)
• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add garlic; cook, stirring, until fragrant, 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.) • Stir in a squeeze of lemon juice, salt, and a pinch of chili if desired.
• Toss roasted veggies on baking sheet with lemon zest and a squeeze of lemon juice. • Fluff rice with a fork and season with salt and pepper. TIP: For extra richness, stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide rice, veggies, and chickpeas between shallow bowls. Top with raita and remaining cilantro. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bold, spicy curry flavors and refreshing cucumber raita; some found it surprisingly delicious 🌶️.
- Ease of prep: Several noted it was easy to make, though a few mentioned it took longer than expected.
- Suggestions: Consider adding extra veggies like zucchini or bell pepper; some added chicken or shrimp for more protein.
- Portions: Some found it filling, while others wished for larger portions, especially more rice and chickpeas.
- Texture: Roasted chickpeas were a hit for many, though some found them too dry; watch cooking time carefully.
Reviews from our home cooks
This dish was delicious! It would be nice to get some different veggies in the mix, but that's no big deal. The curry powder made the raita an unattractive yellow color, and since the spice was on the chickpeas, the flavor didn't add anything to the dish. For those reasons, I'd skip the curry powder in the raita.
One of my favorite recipes so far. The cucumber raita makes this dish. I could eat that sauce on EVERYTHING. Love roasted vegetables and the rice and chickpea pairing.
The carrots were super tasty, the cucumber yogurt sauce was, too. The curry roasted chickpeas were delicious. Everything came together to make a satisfying meal. (One of the carrots looked old and bruised yet it tasted delicious as did both of the other carrots!)
We really enjoyed this one. I added a pinch of minced chili pepper to the cucumber sauce, as directed, which gave it just the right amount of spice. Flavors from the veggies and curried chick peas worked really well together. Definite re-order next time it comes around.
This is THE BEST dish! The roasted curried chickpeas are so good--my new favorite way to eat them! I am in love with the Persian cucumber and Thai chili-- the sauce really pulls out all together nicely. Who said Vegetarian dishes are bland and boring! I could eat this one every day!
The chickpea rice bowls are always some of our favorites. This one was especially good because of the delicious raita. More bean and rice bowls with different flavor profiles, please! And more hearty vegetarian options in general!
I am so in love with chickpeas. I almost think anything that has chickpeas in it would have 4-star from me. Rice tasted wonderful and unique, a bit of nice variety from regular rice. Raita was so flavorful with cleverly grated Persian cucumber (it has to be Persian for its wonderful flavor). So very wonderful way to maximize its freshly aroma, loved it. Raita will be a good addition to any of the ethnic cuisine, I think. Maybe next time, I will reserve a half of garlic for raita to experiment.
Mmmm, the roasted chickpeas were wonderful. The recipe was quick and EASY !!
I was afraid I wouldn't like this recipe based on my experience with the BBQ Chickpea Salad. However I was very pleased with the flavor and it was filling. Loved the baked onions and tomatoes.
I like the chickpea bowls in general but I find the curry one a bit lacking in flavor. It's a bit forgettable whereas others have been really yummy. We had it again recently and I remembered the sentiment from this first time.
