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Crunchy Curried Chickpea Bowls

Still loving Hello Fresh, but seriously, they are obsessed with dairy. 'Tis a shame. Could have easily made this just as tasty with a cashew cream.

Crunchy Curried Chickpea Bowls

Source: Hello Fresh | Serves: 2 | Time: 35 min

Changes I would have made: replace sour cream with a vegan option


4 oz #kale

1 carrot

1 lemon

1 oz golden raisins

1 tbsp curry powder

½ cup basmati Rice

1 cup veggie broth

4 oz shredded red #cabbage

6 tbsp sour cream (replace with avocado or cashew crema to make vegan)

4 tsp EVO

1 tsp sugar

3 tbsp vegan butter

S&P, to taste


Adjust rack to top position and preheat oven to 425 degrees. Wash and dry 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 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 vegan butter in a small pot over high heat. Add carrot and ¼ tsp curry powder. Cook, stirring, until fragrant, 1-2 minutes. Add rice, 1 cup veggie broth, 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 1 tsp sugar and juice from three lemon wedges; stir to dissolve. Add cabbage and 2 tbsp water; 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 vegan butter until melted. Remove from heat.

Fluff rice with a fork; stir in 1 tbsp vegan butter 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 over top. Drizzle with dressing and serve.

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