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Rockin' The Kitchen | Crispy Curried Chickpea Bowls

You guys - This 👏🏼Bowl👏🏼Was👏🏼 EVERYTHING👏🏼.

HelloFresh knocked it out of the park with this colorful and filling dish. Between the lemon-pickled cabbage, crispy curried chickpeas, sweet golden raisins, sautéed kale, the fragrant carrot-jasmine rice, and robust sour cream drizzle - this hits every tastebud and sense!

Recipe and nutrition info below!

Allergens | Milk Preparation Time | 35 minutes Cooking difficulty | Level 1

Ingredients | For 2 Servings 13.4 ounces Chickpeas 4 ounces Kale 3 ounces Carrot 1 Lemon 1 ounce Golden Raisins 1 tablespoon Curry Powder ½ cup Basmati Rice 2 tablespoon Veggie Stock Concentrate 4 ounce Shredded Red Cabbage 6 tablespoon Sour Cream (ContainsMilk) 4 teaspoon Olive Oil 1 teaspoon Sugar 3 tablespoon Butter (ContainsMilk) Salt Pepper

Nutrition Values | per serving Calories 910 kcal Fat 41 g Saturated Fat 18 g Carbohydrate 110 g Sugar 24 g Dietary Fiber 14 g Protein 21 g Cholesterol 75 mg Sodium 650 mg


Peeler Small Bowl Strainer Zester Paper Towel Baking Sheet Small pot Medium Bowl Large Pan

Instructions | PDF 1 Preheat oven to 425 degrees. Wash and dry all produce. Drain and rinse chickpeas; thoroughly pat dry 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 ribs from kale; finely chop leaves. Place raisins in a small bowl with enough hot water to just cover. 2 Toss chickpeas on a baking sheet with half the curry powder (you’ll use more in the next step), a large drizzle of olive oil, salt, and pepper. Roast on top rack until crispy, 18-20 minutes. TIP: It’s natural for chickpeas to pop a bit when they roast. 3 While chickpeas roast, heat a small pot over high heat. Add 1 TBSP butter (2 TBSP for 4 servings), carrot, and ¼ tsp curry powder (½ tsp for 4; be sure to measure). 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; cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat. 4 Meanwhile, add 1 tsp sugar and juice from 3 lemon wedges (2 tsp sugar and 6 wedges for 4 servings) to a medium microwave-safe bowl; 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. 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. 5 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. 6 Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Divide between bowls. Drain raisins. Top rice with kale, pickled cabbage, and chickpeas. Sprinkle with raisins, roughly chopping first if desired. Drizzle with dressing.

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