Kashmiri Chickpea Bowls | Plant-Based Recipes

Ingredients

• ½ cup jasmine rice
• 4 oz curly kale
• 1 cucumber
• 4 radishes
• 1 garlic clove
• 1 lemon
• 13.4 oz chickpeas
• 2 tsp Kashmiri chile powder
• ¼ cup Forager Project® Organic Dairy-Free Cashewmilk Yogurt
• 1 tsp dried dill
• 2 tbsp golden raisins
• 1 tbsp + 2 tsp olive oil*
• Salt and pepper*
• *Not included
• For full ingredient list, see Nutrition