Curry-spiced Chickpea Bowls

Updated at: Thu, 17 Aug 2023 12:09:17 GMT

Step 1

Preheat oven to 425. Peel and mince garlic. Trim, peel, and slice carrots on a diagonal into 1/2-inch pieces. Trim, peel, and cut onion into 1/2-inch thick wedges. Mince a few wedges until you have 1 tbs.

Step 2

Drain and rinse the chickpeas. Thoroughly pay dry with paper towels. Toss in a bowl with a large drizzle of olive oil, half the curry powder, salt, and pepper. Spread in a single layer across half a parchment lined baking sheet.

Step 3

Toss carrots, onion wedges, and tomatoes on the other side of the baking sheet with a large drizzle of olive oil, salt, and pepper. Roast until veggies are tender and chickpeas are crispy, 20-25 minutes.

Step 4

Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add garlic, cook, stirring for 30 seconds. Stir in the rice, stock concentrate, 1 cup of water, and a big pinch of salt. Bring to a boil, cover, reduce heat to low, and simmer 15-18 minutes. Keep covered off heat until ready to serve.

Step 5

While rice cooks, make the raita. Trim the cucumber and grate on the largest holes of a box grater. Finely chop the cilantro. Zest and quarter the lemon. In a small bowl, combine cucumber, minced onion, yogurt, sour cream, half the cilantro, 1/4 tsp curry powder, a squeeze of lemon juice, and a pinch of salt.

Step 6

Toss veggies with lemon zest and squeeze of juice. Fluff rice and stir in 1 tbs butter. Season with salt and pepper.

Step 7

Divide rice, veggies, and chickpeas between shallow bowls. Top with raita and remaining cilantro.

1 liked

0 disliked

Crispy

Delicious

Fresh

Go-to

Makes leftovers