Smoky Chickpeas and Pearl Couscous

Cook the aromatics:
1 Heat the oil in a wide pot over medium heat. Add the diced onion and cook for 2 minutes until the onion just begins to sweat and soften.
2 Add the garlic and sauté for 1 minute until fragrant.
Toast the couscous:
4 Add the pearl couscous to the pot and cook for 1 minute until it begins to toast slightly. Add a pinch of salt and pepper.
5 Add 1 teaspoon dry parsley, 1 teaspoon dry thyme, 2 teaspoons smoked paprika, and 1 teaspoon crushed red pepper. Cook for 1 minute.
Simmer the couscous:
7 Add 4 cups of water and a generous pinch of salt. Add the drained chickpeas and bring to a boil.
8 Reduce the heat to medium-low and cook, uncovered, for 10-12 minutes or until the pearl couscous is tender. Stir occasionally to prevent the pearl couscous from sticking to the bottom. Taste and adjust the seasonings to your preference.
9 Stir in the lemon juice and plant-based heavy cream and cook 1 more minute. Taste and season one final time before turning off the heat.
To serve:
11 Ladle the chickpeas and pearl couscous into a bowl. Garnish with freshly minced parsley or a pinch of dry parsley if desired. Enjoy!