1. In a frying pan with a little oil, cook the onion finely chopped, with a little salt.
2. Add the textured soybeans (dry, unhydrated). Stir in.
3. Add 1 teaspoon each of the seasonings, the ground almonds and garlic powder.
4. Mix well.
5. Add the chickpeas and rice. Stir and let toast for 2 minutes.
6. Add 2 cups of water and cook for 10 minutes over low heat and covered.
7. Add another 2 cups of water and cook for 5 more minutes.
8. Add the coconut cream and 1 teaspoon of each seasoning.
9. Stir, turn off the heat and let stand 2 more minutes.