Creamy Chickpea Curry with Basmati Rice

Peel and finely chop the onion.

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).

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.