Kashmiri Chickpea Bowls

Preheat the oven to 400°F. Add jasmine rice, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and grains are tender, 14 to 16 minutes.

Destem curly kale and roughly chop the leaves. Place cucumber and radishes on a cutting board. Smash vegetables, using the flat side of a knife and applying pressure with the heel of your hand, until they split. Tear the smashed vegetables into bite-size pieces. Peel and mince the garlic. Halve and juice the lemon.

Drain and rinse the chickpeas, and pat dry. Place chickpeas on a baking sheet and toss with 1 tbsp olive oil, ½ tsp Kashmiri chile powder, and a pinch of salt. Roast until crispy, 12 to 15 minutes. TIP: Cover the chickpeas with a wire rack if they begin to pop in the oven. The Kashmiri chile powder is spicy; use more or less if you prefer.

Add the minced garlic, just 1 tbsp lemon juice, yogurt, and a pinch of salt and pepper to a medium bowl, and stir the yogurt dressing. Add smashed vegetables and toss to coat.

Heat 1 tsp olive oil in a large skillet over medium-high heat. Add chopped curly kale and a pinch of salt and pepper, and cook until the greens are wilted, 1 to 2 minutes.

Fluff the cooked jasmine rice with a fork and add dill, golden raisins, 1 tsp olive oil, and the remaining lemon juice. Gently stir the pilaf to combine. Divide pilaf and cooked curly kale between shallow bowls. Top with kashmiri chickpeas and yogurt smashed vegetables. Enjoy!