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Crunchy Curried Chickpea Bowls

with Brown Rice, Kale, Golden Raisins & Pickled Cabbage

Crunchy Curried Chickpea Bowls

A vibrant grain bowl with curried chickpeas, brown rice, and kale, finished with sweet golden raisins and tangy pickled cabbage for a crunchy, satisfying bite.

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Ingredients

For 2 servings

  • ½ cup Basmati Rice
  • 1.25 cup Brown Rice
  • 3 ounce Carrot
  • 1 unit Chickpeas
  • 1 tablespoon Curry Powder
  • 1 ounce Golden Raisins
  • 4 ounce Kale
  • 1 unit Lemon
  • 4 ounce Shredded Red Cabbage
  • 4.5 tablespoon Sour Cream
  • 1 unit Veggie Stock Concentrate

Additional Ingredients

  • 3 tablespoon Butter
  • 4 teaspoon Olive Oil
  • Pepper
  • Salt
  • 1 teaspoon Sugar
Crunchy Curried Chickpea Bowls
Indian
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories1000
Protein23g
Carbs138g
Fat42g
Tags:
VeggieFiber Smart
⚠️Allergens:
🥛Milk

Swaps and substitutions

For dairy-free serving, swap the sour cream for a plain plant-based yogurt or leave it off entirely and add a squeeze of lemon for freshness. For a gluten-free plate, pair it with gluten-free flatbread or extra rice; for nut-free needs, no changes are needed.

What to serve with it

Serve with warm naan or flatbread to scoop up the rice and chickpeas, plus a simple cucumber-yogurt side for extra cool contrast. A crisp apple or pear salad also works well beside the curry spice and pickled cabbage.

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