• 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 1/2-inch-thick pieces (halve lengthwise first if carrots are on the larger side). Halve, peel, and slice onion into 1/2-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).

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

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add ginger, half the minced onion, 3/4 tsp garlic powder, 3/4 tsp garam masala, and a big pinch of salt (for 4 servings, use 11/2 tsp garlic powder and 11/2 tsp garam masala). (You’ll use the rest of the garlic powder and garam masala later.) Cook, stirring, until fragrant, 1 minute. • Add rice, stock concentrates, and 3/4 cup water (11/2 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.

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

• In a second small bowl, combine mayonnaise, remaining garam masala, 1/2 tsp vinegar (1 tsp for 4 servings), and 1/2 tsp sugar (1 tsp for 4). (Be sure to measure the vinegar—we sent more!) • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

• 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 veggies. Drizzle with chutney and curry sauce. Serve.