1400 700 vegan kashmirichickpeabowlwithyogurtsmashedvegetables horizontal

Kashmiri Chickpea Bowls

with Yogurt Smashed Vegetables & Pomegranate Pilaf

dinner

Fruit Seasonal Menu Quick and Easy Spring Recipes Summer Recipes Gluten-Free High-Protein Soy-Free Beans/Legumes Leafy Greens Nuts Root Vegetables Dinner Grain Bowl <600 Calories Chickpeas Cucumber Kale Lemon White Rice Indian
SERVINGS
2 4
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 (2 tbsp + 2 tsp) olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

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

INSTRUCTIONS

1
Cook the rice

Preheat the oven to 400°F. Combine jasmine rice, 1 cup (2 cups) water, and a pinch of salt in a small saucepan and 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 the kale and roughly chop the leaves. Lay the cucumber(s) and radishes on a cutting board. Smash the vegetables by using the flat side of a knife and applying pressure with the heel of your hand until the vegetables split. Tear the smashed vegetables into bite-size pieces. Peel and mince the garlic. Halve and juice the lemon(s).

3
Crisp the kashmiri chickpeas

Drain and rinse the chickpeas, and pat dry. Place chickpeas on a baking sheet and toss with 1 tbsp (2 tbsp) olive oil, Kashmiri chile powder, and a pinch of salt. Roast until crispy, 12 to 15 minutes.

4
Marinate the vegetables

Add the minced garlic, 1 tbsp (2 tbsp) lemon juice, Cashewgurt, and a pinch of salt and pepper to a medium bowl and stir. Add the smashed cucumber(s) and smashed radishes to the yogurt dressing and toss to coat.

5
Cook the kale

Heat 1 tsp (2 tsp) olive oil in a large skillet over medium-high heat. Add the chopped 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 the dried dill, pomegranate seeds, 1 tsp (2 tsp) olive oil, and remaining lemon juice. Gently stir the pomegranate pilaf to combine. Divide the pomegranate pilaf and cooked kale between shallow bowls. Top with kashmiri chickpeas and yogurt smashed vegetables. Dig in!