claire freehafer

ingredients

• 1 c basmati rice
• 26.8 oz chickpeas
• 12 oz carrots, trimmed, peeled, and cut on a diagonal into ½-inch-thick pieces
• 2 cloves garlic, minced
• 1 yellow onion, cut into ½-inch-thick wedges; 2 tbsp minced
• (2) veggie stock concentrate
• 2 tbsp curry powder
• 8 oz grape tomatoes
• 2 persian cucumbers, trimmed and grated on the largest holes of a box grater
• ¼ oz cilantro, finely chopped
• 1 lemon, zested and quartered
• 1 chili pepper, minced
• 8 tbsp yogurt
• 4 tbsp sour cream

instructions

1. adjust rack to top and middle positions for 4 servings and preheat oven to 425 degrees.

2. drain and rinse chickpeas; pat very dry with paper towels. toss on a baking sheet with a drizzle of oil, half the curry powder, salt, and pepper.

3. toss carrots, onion wedges, and tomatoes on a second baking sheet with a drizzle of oil, salt, and pepper. roast chickpeas on top rack and veggies on middle rack until veggies are tender and chickpeas are crispy, 20-25 minutes.

4. heat a drizzle of oil in a small pot over medium-high heat. add garlic; cook, stirring, until fragrant, 30 seconds. stir in rice, stock concentrate, 1½ cup water, and a big pinch of salt. bring to a boil, then cover and reduce to a low simmer. cook until rice is tender, 15-18 minutes. keep covered off heat until ready to serve.

5. in a small bowl, combine cucumber, minced onion, yogurt, sour cream, half the cilantro, and ½ tsp curry powder. stir in a squeeze of lemon juice, salt, and a pinch of chili if desired.

6. toss roasted veggies on baking sheet with lemon zest and a squeeze of lemon juice. fluff rice with a fork and season with salt and pepper. for extra richness, stir in 2 tbsp butter. divide rice, veggies, and chickpeas between shallow bowls. top with raita and remaining cilantro. serve with remaining lemon wedges on the side.