Step 1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and slice carrots on a diagonal into 1/2-inch-thick pieces. Halve and peel onion; cut one half (whole onion for 4) into 1/2-inch-thick wedges. Mince a few wedges until you have 1 TBSP (2 TBSP for 4). Peel and mince garlic.

Step 2

• Drain and rinse chickpeas; thoroughly pat dry with paper towels. • Toss on one side of a baking sheet with a drizzle of oil, half the curry powder (you’ll use more later), salt, and pepper. (For 4 servings, spread chickpeas out across entire sheet.)

Step 3

• Toss carrots, onion wedges, and tomatoes on empty side of same sheet with a drizzle of oil, salt, and pepper. (For 4 servings, toss veggies on a second sheet; roast chickpeas on top rack and veggies on middle rack.) • Roast on top rack until veggies are tender and chickpeas are crispy, 20-25 minutes. TIP: It’s natural for chickpeas to pop a bit when they roast.

Step 4

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add garlic; cook, stirring, for 30 seconds. • Stir in rice, stock concentrate, 3/4 cup water (11/2 cups for 4 servings), 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.

Step 5

• While rice cooks, trim cucumber; grate on the largest holes of a box grater. Finely chop cilantro. Zest and quarter lemon. Mince chili. • In a small bowl, combine cucumber, minced onion, yogurt, sour cream, half the cilantro, and 1/4 tsp curry powder (1/2 tsp for 4 servings). (Be sure to measure the curry powder—we sent more.) Add a pinch of chili if desired. Add a squeeze of lemon juice and season with salt.

Step 6

• Toss roasted veggies with lemon zest and a squeeze of lemon juice. • Fluff rice with a fork and season with salt and pepper. TIP: For extra richness, stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide rice, roasted veggies, and chickpeas between shallow bowls. Top with raita and remaining cilantro. Serve with remaining lemon wedges on the side.