ingredients
- 1 c. basmati rice
- 26.8 oz chickpeas
- 8 oz kale leaves, finely chopped
- 6 oz carrot, quartered lengthwise and cut crosswise ¼-inch-thick
- 2 lemons, zested and quartered
- 2 oz golden raisins
- 2 tbsp curry powder
- vegetable stock
- 8 oz red cabbage, shredded
- 12 tbsp sour cream
- 4 tsp olive oil
- 2 tsp sugar
- 6 tbsp butter
instructions
adjust rack to top position and preheat oven to 425 degrees. place raisins in a small bowl with enough hot water to just cover.
toss chickpeas on a baking sheet with half the curry powder, a large drizzle of olive oil, salt, and pepper. roast on top rack until crispy, 18-20 minutes.
while chickpeas roast, heat a small pot over high heat. add 2 tbsp butter, carrot, and ½ tsp curry powder. cook, stirring, until fragrant, 1-2 minutes. add rice, 1¾ cup water, stock concentrate, and a big pinch of salt. bring to a boil; cover and reduce to a low simmer. cook until tender, 15-18 minutes. keep covered off heat.
meanwhile, add 2 tsp sugar and juice from 6 lemon wedges to a medium microwave-safe bowl; stir to dissolve. add cabbage and 4 tbsp water; season with salt and pepper. microwave for 1 minute. set aside, tossing occasionally. 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 2 tbsp butter until melted. remove from heat.
fluff rice with a fork; stir in 2 tbsp butter and season with salt and pepper. divide between bowls. drain raisins. top rice with kale, pickled cabbage, and chickpeas. sprinkle with raisins, roughly chopping first if desired. drizzle with dressing and serve.