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.

Add the garlic and sauté for 1 minute until fragrant.

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.

Add 1 teaspoon dry parsley, 1 teaspoon dry thyme, 2 teaspoons smoked paprika, and 1 teaspoon crushed red pepper. Cook for 1 minute.

Add 4 cups of water and a generous pinch of salt. Add the drained chickpeas and bring to a boil.

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.

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.

Ladle the chickpeas and pearl couscous into a bowl. Garnish with freshly minced parsley or a pinch of dry parsley if desired. Enjoy!