---
title: Curried Chickpea & Halloumi Bowls
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/curried-chickpea-and-halloumi-bowls-6864d6a60203e9f8dbb4c856"
prep time: 20 minutes
cook time: 20 minutes
time required: 40 minutes
difficulty: medium
allergens:
  - Milk
tags:
  - Veggie
rating: 5.0
rating_count: 21
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Customers raved about the well-rounded flavors, with many calling it their favorite HelloFresh meal ever!"
  - theme: Ease of prep
    text: "The grilling cheese (halloumi) was a standout addition, though some noted missing instructions for preparing it."
nutrition:
  calories: 1260
  protein: 38
  fat: 69
  saturated fat: 21
  carbohydrates: 122
  sugar: 38
  fiber: 16
  cholesterol: 90
  sodium: 2010
  potassium: 1170
  calcium: 660
  iron: 3.9
image: "https://images.recipes.furrysalamander.com/Bowl%20Recipes/curried-chickpea-halloumi-bowls.avif"
---
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Drain and rinse @chickpeas{2%unit}; pat very dry with paper towels. Trim, peel, and cut @carrot{24%oz} on a diagonal into ½-inch-thick pieces (halve lengthwise first if carrots are on the larger side). Halve, peel, and slice @red onion{2%unit} 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{0.28%thumb} until you have 1 tsp (2 tsp for 4).

Toss chickpeas, carrots, and onion wedges on a #baking sheet{} with a large drizzle of @olive oil{7%tsp}, @curry powder{2%tbsp}, @salt{1%tsp}, and @black pepper{}. Roast on the top rack until chickpeas are crispy and veggies are tender, 18-22 minutes.

Meanwhile, heat a drizzle of @cooking oil{1%tbsp} in a #small pot{} over medium-high heat. Add ginger, half the minced onion, @garlic powder{2%tsp}, @garam masala{2%tsp}, and a big pinch of salt. Use ¾ tsp of garlic powder and ¾ tsp of garam masala for a 2-serving base (for 4 servings, use 1½ tsp each). Cook, stirring, until fragrant, 1 minute. Add @basmati rice{1t%cup}, @veggie stock concentrate{4%unit}, and ¾ cup 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.

Mince @cilantro{½%oz}; transfer to a #small bowl{}. Add @red pepper jam{2%unit}, remaining minced onion, remaining garlic powder, 1 tbsp olive oil, and ½ tbsp @white wine vinegar{4%tsp} (for 4 servings, use 2 tbsp olive oil and 1 tbsp vinegar). Stir to combine; season with salt and pepper.

In a second small bowl, combine @firm tofu Mayonnaise? Not correct. Combine @vegan mayonnaise{8%tbsp}, remaining garam masala, ½ tsp vinegar, and ½ tsp @sugar{1%tsp} (for 4 servings, use 1 tsp vinegar 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.

Fluff rice with a fork; stir in @peas{8%oz} and a drizzle of olive oil. Taste and season with salt and pepper if desired. Divide rice and peas between bowls; top with chickpeas, vegetables, and @grilling cheese{12%oz}. Drizzle with chutney and curry sauce. Serve.