Vegan Curried Roasted Chickpea Bowls

🥘 Ingredients

• basmati rice
  1 c
• black pepper
• carrots
  24 oz
• chickpeas
  2 unit
• cilantro
  ½ ounce
• cooking oil
  1 tbsp
• curry powder
  2 tbsp
• garam masala
  1 tsp
• garlic powder
  1 tsp
• ginger
  2 thumb
• olive oil
  2.333 tbsp
• paper towels
• peas
  8 oz
• red onion
  2 unit
• red pepper jam
  2 unit
• salt
• sugar
  1 tsp
• vegan mayonnaise
  1/2 c
• veggie stock concentrate
  4 unit
• white wine vinegar
  5 tsp

🍳 Cookware

• baking sheet
• small pot
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Drain and rinse chickpeas ; pat very dry with paper towels . Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces (halve lengthwise first if carrots are on the larger side). Halve, peel, and slice red onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4 servings). Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4).

   chickpeas: 2 unit, paper towels, carrots: 24 oz, red onion: 2 unit, ginger: 2 thumb
2. 

   2

   Toss chickpeas, carrots, and onion wedges on a baking sheet with a large drizzle of cooking oil , curry powder , salt , and black pepper . Roast on top rack until chickpeas are crispy and veggies are tender, 18-22 minutes.

   cooking oil: 1 tbsp, curry powder: 2 tbsp, salt, black pepper
3. 

   3

   Meanwhile, heat a drizzle of cooking oil in a small pot over medium-high heat. Add ginger, half the minced onion, garlic powder , garam masala , and a big pinch of salt (for 4 servings, use 1½ tsp garlic powder and 1½ tsp garam masala). Cook, stirring, until fragrant, ⏱️ 1 minute . (You'll use the rest of the garlic powder and garam masala later.)

   garlic powder: 1 tsp, garam masala: 1 tsp
4. 

   4

   Add basmati rice , veggie stock concentrate , and ¾ cup of water (1½ cups for 4). Bring to a boil, then reduce heat to low. Cover and cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   basmati rice: 1 c, veggie stock concentrate: 4 unit
5. 

   5

   Mince cilantro and transfer to a small bowl. Add red pepper jam , remaining minced onion, remaining garlic powder, olive oil , and ½ TBSP of white wine vinegar (2 TBSP olive oil and 1 TBSP vinegar for 4 servings) to the bowl. Stir to combine; season with salt and pepper.

   cilantro: ½ ounce, red pepper jam: 2 unit, olive oil: 2.333 tbsp, white wine vinegar: 5 tsp
6. 

   6

   In a second small bowl , combine vegan mayonnaise , remaining garam masala, ½ tsp white wine vinegar (1 tsp for 4 servings), and 1 tsp sugar . Add water 1 tsp at a time until the mixture reaches a drizzling consistency. Season with salt and pepper to taste.

   vegan mayonnaise: 1/2 c, sugar: 1 tsp
7. 7

   Fluff rice with a fork; stir in peas and a drizzle of olive oil. Taste and season with salt and pepper if desired. Divide rice and peas between bowls; top with chickpeas and roasted veggies. Drizzle with chutney and curry sauce. Serve.

   peas: 8 oz