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Chickpea sauce with rice

4 SERVINGS
Under an hour

Buy all ingredients right below the recipe

INGREDIENTS

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

METHOD

  • 1
    Peel and finely chop the onion.
  • 2
    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.
  • 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 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.
  • 4
    Serve the finished sauce 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 on how to cook quickly and healthily. The author of the photograph is Marie Bartošová

INGREDIENTS