Kashmiri Chickpea Bowls

with Yogurt Smashed Vegetables & Golden Raisins

dinner

White Rice Root Vegetables Nuts Lemon Leafy Greens Kale Fruit Cucumber Coconut Chickpeas Cashews Beans/Legumes Grain Bowl Dinner Indian Soy-Free High-Protein Gluten-Free <600 Calories Quick and Easy
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
530
FAT
7g
CARBOHYDRATES
106g
PROTEIN
23g

MAIN INGREDIENTS

  1. ½ cup jasmine rice
  2. 4 oz curly kale
  3. 1 cucumber
  4. 4 radishes
  5. 1 garlic clove
  6. 1 lemon
  7. 13.4 oz chickpeas
  8. 2 tsp Kashmiri chile powder
  9. ¼ cup Forager Project® Organic Dairy-Free Cashewmilk Yogurt
  10. 1 tsp dried dill
  11. 2 tbsp golden raisins
  12. 1 tbsp + 2 tsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: tree nut (cashew, coconut)
Nutrition

TOOLS

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

INSTRUCTIONS

1
Cook the rice

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.

2
Prepare the vegetables

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.

3
Crisp the kashmiri chickpeas

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.

4
Marinate the vegetables

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.

5
Cook the kale

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.

6
Serve

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!