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Ingredients
- 1 small red onion
- 240 g basmati rice
- 1 tbsp tomato paste
- 240 g canned chickpeas
- 400 g peeled canned tomatoes
- ½ tsp chili powder (optional)
- 1 tsp sweet noble paprika
- 300 ml vegetable cooking cream (e.g., soy)
- 2 tbsp olive oil
- 1 pinch of salt
Steps
- 1Peel and finely chop the red onion.
- 2Cook the basmati rice according to the instructions on the package (usually simmer for about 15 minutes, covered, in 1.5–2 times the amount of salted water). If using brown basmati rice, allow for a longer cooking time of about 25–35 minutes.
- 3While the rice is cooking, prepare the chickpea sauce. Heat 2 tablespoons of olive oil in a deep pan, add the chopped onion, and sauté for about 2 minutes over low heat until translucent. Then add 1 tablespoon of tomato paste, the drained chickpeas, and the chopped canned tomatoes, and sauté for another 5 minutes. Finally, sprinkle in half a teaspoon of chili powder, 1 teaspoon of sweet paprika, and a pinch of salt. Mix well and pour in the vegetable cooking cream. Cover the pan and let it simmer for 5 minutes over low heat.
- 4Serve the finished sauce with the cooked rice.
