Curry-Spiced Chickpea Bowls
with Roasted Veggies, Cucumber Raita & Garlic Basmati Rice
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 clove
Garlic
6 ounce
Carrots
1 unit
Red Onion
½ cup
Basmati Rice
1 unit
Veggie Stock Concentrate
13.4 ounce
Chickpeas
1 tablespoon
Curry Powder
4 ounce
Grape Tomatoes
1 unit
Persian Cucumber
¼ ounce
Cilantro
1 unit
Lemon
1 unit
Chili Pepper
4 tablespoon
Yogurt
(Contains Milk)
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
Salt
Pepper
5 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• 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.
