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Curry-Spiced Chickpea Bowls
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Curry-Spiced Chickpea Bowls

Curry-Spiced Chickpea Bowls

with Roasted Veggies, Cucumber Raita & Garlic Basmati Rice

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.

Tags:
Veggie
Calorie Smart
Allergens:
Milk

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

Total Time35 minutes
Prep Time10 minutes
DifficultyHard

Ingredients

serving amount

6 ounce

Carrots

1 unit

Yellow Onion

1 clove

Garlic

1 unit

Chickpeas

1 tablespoon

Curry Powder

4 ounce

Grape Tomatoes

½ cup

Basmati Rice

1 unit

Veggie Stock Concentrate

1 unit

Super Select Cucumber

¼ ounce

Cilantro

1 unit

Lemon

1 unit

Chili Pepper

4 tablespoon

Yogurt

(Contains Milk)

1.5 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

1 tablespoon

Cooking Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories640 kcal
Fat16 g
Saturated Fat3.5 g
Carbohydrate106 g
Sugar19 g
Dietary Fiber13 g
Protein19 g
Cholesterol5 mg
Sodium900 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.

Utensils

Peeler
Strainer
Paper Towel
Baking Sheet
Small pot
Box Grater
Zester
Small Bowl

Instructions

Prep
1

• 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 the onion (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.

Season Chickpeas
2

• 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.)

Roast Veggies
3

• 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 while roasting.)

Cook Rice
4

• 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.

Make Raita
5

• While rice cooks, trim and grate half the cucumber (all for 4 servings) 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). (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.

Finish & Serve
6

• 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.