Chickpea sauce with rice

Peel and finely chop the onion.

Cook basmati rice in a pot according to the package instructions (it usually cooks for approximately 15 minutes over low heat, covered, in 1.5–2 times the volume of salted water); if you use natural basmati rice, expect a longer cooking time – approximately 25–35 minutes.

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 over low heat until 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 over low heat.