Curry-Spiced Chickpea Bowls

Name: Curry-Spiced Chickpea Bowls with Roasted Veggies, Cucumber Raita & Garlic Basmati Rice
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 Egg; 1 Chickpeas; 6 oz Carrot; 1 Onion; 2 tbsp Sour Cream; 1 Lemon; 1 tbsp Curry Powder; 4 tbsp Greek Yogurt; 1 clove Garlic; 1 Cucumber; 4 oz Tomato; 1/4 oz Cilantro; 1 unit Chili Pepper; 1/2 cup Rice; tsp Salt, tsp; tsp Black Pepper, tsp

with Roasted Veggies, Cucumber Raita & Garlic Basmati Rice

By Recipe0 System

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.

Thai

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
1 Chickpeas
6 oz Carrot
1 Onion
2 tbsp Sour Cream
1 Lemon
1 tbsp Curry Powder
4 tbsp Greek Yogurt
1 clove Garlic
1 Cucumber
4 oz Tomato
1/4 oz Cilantro
1 unit Chili Pepper
1/2 cup Rice
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

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 into ½-inch-thick wedges (whole onion for 4). Mince a few wedges until you have 1 TBSP (2 TBSP for 4). Peel and mince garlic.
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.)
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 when they roast.)
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.
5

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.)

Stir in a squeeze of lemon juice, salt, and a pinch of chili if desired.
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.

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