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