Curry-Spiced Chickpea Bowls

Curry-Spiced Chickpea Bowls

with Roasted Veggies, Cucumber Raita & Garlic Basmati Rice

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There are so many reasons why we love a grain 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.

Tags:VeggieCalorie Smart

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



1 tablespoon

Cooking Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories650 kcal
Fat17 g
Saturated Fat3 g
Carbohydrate107 g
Sugar19 g
Dietary Fiber13 g
Protein19 g
Cholesterol10 mg
Sodium990 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. • Trim, peel, and slice carrots on a diagonal into ½-inch-thick pieces. Halve and peel onion; cut one half (whole onion for 4) into ½-inch-thick wedges. Mince a few wedges until you have 1 TBSP (2 TBSP for 4). Peel and mince garlic.


• Drain and rinse chickpeas; thoroughly pat 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 same 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. TIP: 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, 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 roasted veggies 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, roasted veggies, and chickpeas between shallow bowls. Top with raita and remaining cilantro. Serve with remaining lemon wedges on the side.