Kashmiri Chickpea Bowls with Yogurt Smashed Vegetables & Pomegranate Pilaf

Kashmiri Chickpea Bowls

with Yogurt Smashed Vegetables & Pomegranate Pilaf

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dinner

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
540
FAT
7g
CARBOHYDRATES
107g
PROTEIN
23g

MAIN INGREDIENTS

  1. ½ cup jasmine rice
  2. 13.4 oz chickpeas
  3. 4 oz curly kale
  4. 1 cucumber
  5. 4 radishes
  6. 1 garlic clove
  7. 1 lemon
  8. ¼ cup Forager® Project Cashewgurt®
  9. 2 tsp Kashmiri chile powder
  10. 1 tsp dried dill
  11. 2 tbsp dried pomegranate seeds
  12. 1 tbsp + 1 tsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Small saucepan with a lid
  • Baking sheet
  • Large skillet

INSTRUCTIONS

1
Cook the rice
Preheat the oven to 400°F. Add the jasmine rice, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the rice is tender, about 14 to 16 minutes.
2
Prepare the vegetables
Destem the kale and roughly chop the leaves. Lay the cucumber and radishes on a cutting board. Using the flat side of your knife and the heel of your hand, push down to smash the vegetables so they split. Tear them into bite-sized pieces. Peel and mince the garlic. Halve the lemon. Drain and rinse the chickpeas, then pat them dry.
3
Crisp the chickpeas
Add the chickpeas to a baking sheet and toss with 1 tbsp olive oil, Kashmiri chile powder, and a pinch of salt. Roast until crispy, about 12 to 15 minutes.
4
Marinate the vegetables
Add the minced garlic, just half the lemon juice, Cashewgurt, and a pinch of salt and pepper to a medium bowl and stir. Add the smashed cucumber and radishes to the yogurt dressing and toss to evenly coat.
5
Cook the kale
Place a large skillet over medium-high heat with 1 tsp olive oil. Add the chopped kale and a pinch of salt and pepper and cook until greens are wilted, about 1 to 2 minutes.
6
Serve
Place a large skillet over medium-high heat with 1 tsp olive oil. Add the chopped kale and a pinch of salt and pepper and cook until wilted, about 1 to 2 minutes.