Chicken & Crunchy Curried Chickpea Bowls
with Diced Chicken Thighs, Kale, Golden Raisins & Pickled Cabbage
Chicken & Crunchy Curried Chickpea Bowls
Tender chicken thighs and curried chickpeas top a vibrant bowl with kale, sweet golden raisins, and tangy pickled cabbage for a bold, crunchy finish.
Ingredients
For 2 servings
- ½ cup Basmati Rice
- 3 ounce Carrot
- 1 unit Chickpeas
- 4.5 tablespoon Crema
- 1 tablespoon Curry Powder
- 10 ounce Diced Chicken Thighs
- 1 ounce Golden Raisins
- 4 ounce Kale
- 1 unit Lemon
- 4 ounce Shredded Red Cabbage
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 3 tablespoon Butter
- 2 teaspoon Cooking Oil
- 4 teaspoon Olive Oil
- Pepper
- Salt
- 1 teaspoon Sugar
Mediterranean
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories1070
Protein47g
Carbs108g
Fat48g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, swap the crema for a plain plant-based yogurt or unsweetened coconut yogurt. To make it vegetarian, replace the chicken with extra chickpeas or roasted cauliflower and keep the rest of the bowl the same.
What to serve with it
Serve with warm naan or flatbread to scoop up the curried chickpeas and chicken, plus a simple cucumber salad for freshness. A tangy yogurt dip or extra pickles on the side works well with the sweet-savory notes.
