Our PlansGift CardsHelloFresh for Teams
Vegan Curried Roasted Chickpea Bowls
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Vegan Curried Roasted Chickpea Bowls

Vegan Curried Roasted Chickpea Bowls

with Carrots, Spiced Basmati & Cilantro Chutney

Loaded bowls have become a staple of our lunch and dinner menus. Why? The customizable combination of carbs, protein, veggies, and a drizzle of a delicious sauce (or two) simply cannot be beat. True to form, this vegan version is everything we’ve been dreaming of. Garlic-ginger rice studded with green peas is topped with extra-crispy curry-spiced chickpeas, roasted veggies, and not one but two sauces: a thick and tangy cilantro and pepper jam chutney, plus a creamy curry made with an aromatic garam masala spice blend. Getting a taste of everything in each bite is the best part of this meal!


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

Total Time40 minutes
Prep Time15 minutes


serving amount

1 unit


12 ounce


1 unit

Red Onion

1 thumb


1 tablespoon

Curry Powder

1 teaspoon

Garlic Powder

1 teaspoon

Garam Masala

½ cup

Basmati Rice

2 unit

Veggie Stock Concentrate

¼ ounce


1 unit

Red Pepper Jam

5 teaspoon

White Wine Vinegar

4 tablespoon

Vegan Mayonnaise

4 ounce


Not included in your delivery



4 teaspoon

Olive Oil

1 tablespoon

Cooking Oil

½ teaspoon



Nutrition Values

/ per serving
Calories1000 kcal
Fat44 g
Saturated Fat6 g
Carbohydrate130 g
Sugar32 g
Dietary Fiber16 g
Protein20 g
Cholesterol0 mg
Sodium1350 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.


Paper Towel
Baking Sheet
Small pot
Small Bowl


Start Prep

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; pat very dry with paper towels. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (halve lengthwise first if carrots are on the larger side). Halve, peel, and slice onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4 servings). Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4).

Roast Chickpeas & Veggies

• Toss chickpeas, carrots, and onion wedges on a baking sheet with a large drizzle of oil, curry powder, salt, and pepper. • Roast on top rack until chickpeas are crispy and veggies are tender, 18-22 minutes.

Cook Rice

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add ginger, half the minced onion, ¾ tsp garlic powder, ¾ tsp garam masala, and a big pinch of salt (for 4 servings, use 1½ tsp garlic powder and 1½ tsp garam masala). (You’ll use the rest of the garlic powder and garam masala later.) Cook, stirring, until fragrant, 1 minute. • Add rice, stock concentrates, and ¾ cup water (1½ cups for 4). Bring to a boil, then reduce heat to low. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Finish Prep & Make Chutney

• Mince cilantro; transfer to a small bowl. • Add red pepper jam, remaining minced onion, remaining garlic powder, 1 TBSP olive oil, and ½ TBSP vinegar (2 TBSP olive oil and 1 TBSP vinegar for 4 servings) to bowl. • Stir to combine; season with salt and pepper.

Make Curry Sauce

• In a second small bowl, combine mayonnaise, remaining garam masala, ½ tsp vinegar (1 tsp for 4 servings), and ½ tsp sugar (1 tsp for 4). (Be sure to measure the vinegar—we sent more!) • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

Finish & Serve

• Fluff rice with a fork; stir in peas and a drizzle of olive oil. Taste and season with salt and pepper if desired. • Divide rice and peas between bowls; top with chickpeas and veggies. Drizzle with chutney and curry sauce. Serve.