Creamy Chickpea Curry with Basmati Rice

Preparation

• 1
  Peel and finely chop the onion.
• 2
  Cook the basmati rice according to package instructions in 1.5 to 2 times the amount of salted water over low heat, covered, for about 15 minutes. (For whole grain basmati rice, the cooking time extends to about 25–35 minutes).
• 3
  While the rice is cooking, prepare the sauce. Heat 2 tbsp olive oil in a deep pan, add the chopped onion and sauté until translucent for about 2 minutes. Then add 1 tbsp tomato paste, the pre-cooked chickpeas, and the diced tomatoes, and sauté everything for another 5 minutes.
• 4
  Finally, stir in ½ tsp chili flakes, 1 tsp sweet paprika powder, and a pinch of salt. Pour in the soy cream, cover with a lid, and simmer over medium heat for about 5 minutes. Serve the finished curry with the rice.