Preheat oven to 425 degrees. Wash and dry all produce. Drain and rinse chickpeas; thoroughly pat dry with paper towels. Trim, peel, and quarter carrot lengthwise; cut crosswise into 1/4-inch-thick pieces. Zest and quarter lime. Remove and discard any large ribs from kale; finely chop leaves. Place raisins in a small bowl with enough hot water to just cover.

Toss chickpeas on a baking sheet with a large drizzle of olive oil, half the curry powder (you’ll use more in the next step), salt, and pepper. Roast on top rack until crispy, 18-20 minutes. TIP: It’s natural for chickpeas to pop a bit as they roast.

Meanwhile, heat a small pot over high heat. Add carrot, 1 TBSP butter (2 TBSP for 4 servings), and 1/4 tsp curry powder (1/2 tsp for 4); cook, stirring, until fragrant, 1-2 minutes. Add rice, 1 cup water (13/4 cups for 4), stock concentrate, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat.

While rice cooks, add 1 tsp sugar and juice from 3 lime wedges (2 tsp sugar and 6 lime wedges for 4) to a medium microwave-safe bowl; stir to dissolve. Add cabbage and 2 TBSP water (4 TBSP for 4); season with salt and pepper. Microwave for 1 minute. Set aside, tossing occasionally. In a second small bowl, combine sour cream, lime zest, remaining curry powder, and juice from remaining lime. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Add kale and season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Remove from heat.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Divide between bowls. Drain raisins. Top rice with kale, cabbage, and chickpeas. Sprinkle with raisins, roughly chopping first if you prefer. Drizzle with dressing and serve.