Crunchy Curried Chickpea Bowls with Golden Raisins & Pickled

• servings: 2 servings
• active time: 35 minutes
• total time: 45 minutes

Ingredients

13 ⅖ ounce Chickpeas

4 ounce Kale

3 ounce Carrot

1 unit Lemon

1 ounce Golden Raisins

1 tablespoon Curry Powder

½ cup Basmati Rice

1 unit Veggie Stock Concentrate

4 ounce Shredded Red Cabbage

6 tablespoon Sour Cream

4 teaspoon Olive Oil

1 teaspoon Sugar

3 tablespoon Butter

Salt

Pepper

Directions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; dry thoroughly with paper towels. Trim, peel, and quarter carrot lengthwise; cut crosswise into ¼-inch-thick pieces. Zest and quarter lemon. Remove and discard any large stems from kale; finely chop leaves. Place raisins in a small bowl with enough hot water to just cover.

• Toss chickpeas on a baking sheet with a large drizzle of olive oil, half the curry powder (you’ll use more in the next step), salt, and pepper. • Roast on top rack until crispy, 18-20 minutes. (It’s natural for chickpeas to pop a bit as they roast.)

• While chickpeas roast, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over high heat. Add carrot and ¼ tsp curry powder (½ tsp for 4). (You’ll use the rest of the curry powder in the next step.) Cook, stirring, until fragrant, 1-2 minutes. • Add rice, 1 cup water (1¾ cups for 4), stock concentrate, 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.

• Meanwhile, in a medium microwave-safe bowl, combine juice from three lemon wedges and 1 tsp sugar (six wedges and 2 tsp sugar for 4 servings); stir to dissolve. Add cabbage and 2 TBSP water (4 TBSP for 4); season with salt and pepper. Microwave for 1 minute. Set aside, tossing occasionally, until ready to serve. • In a second small bowl, combine sour cream, lemon zest, remaining curry powder, and juice from remaining lemon. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Heat a large drizzle of olive oil in a large pan over medium-high heat. Add kale and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. • Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Remove from heat.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice between bowls. Top with kale, pickled cabbage (draining first), and chickpeas in separate sections. Drain and sprinkle raisins (roughly chopping first if desired) over top. Drizzle with dressing and serve.

Nutrition

• Calories: 910 kcal
• Total Fat: 42 g
• Saturated Fat: 18 g
• Cholesterol: 75 mg
• Sodium: 900 mg
• Total Carbohydrate: 116 g
• Dietary Fiber: 14 g
• Total Sugars: 26 g
• Protein: 21 g