Chickpea Sauce with Rice

4 SERVINGS

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INGREDIENTS

1 small yellow onion
240 g white basmati rice, dry
2 tablespoons olive oil
1 tablespoon tomato paste
240 g pre-cooked chickpeas
400 g canned chopped peeled tomatoes
½ teaspoon ground chili (optional)
1 teaspoon ground sweet paprika
300 ml soy cream (you can also use another cream – e.g., 12% regular cooking cream)
Salt

INSTRUCTIONS

1
Peel and finely chop the onion.
2
Cook the basmati rice in a pot according to the instructions on the package (it usually cooks for about 15 minutes on low heat under a lid in 1.5–2 times the volume of salted water); if you are using natural basmati rice, expect a longer cooking time – approximately 25–35 minutes.
3
While the rice is cooking, prepare the chickpea sauce. First, heat 2 tablespoons of olive oil in a deep pan, add the chopped onion and fry it for about 2 minutes on low heat, until the onion becomes translucent. Then add 1 tablespoon of tomato paste, pre-cooked chickpeas, and canned chopped tomatoes to the pan and sauté everything for another 5 minutes. Finally, add ½ teaspoon of ground chili, 1 teaspoon of ground sweet paprika, and a pinch of salt to the pan, mix everything, and pour in the soy cream. Then cover the pan with a lid and let it simmer for 5 minutes on low heat.
4
Serve the finished sauce together with the cooked rice.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.