Koshari

Ingredients

• 1 1/2 cup brown/green lentils
• 1 1/2 cup long grain white rice
• 8 oz elbow macaroni
• 15 oz canned chickpeas
• 3 yellow onions
• 28 oz canned crushed tomatoes
• 5 clove garlic
• 3 tbsp white distilled vinegar
• 2 tsp ground cumin
• 1/2 cup vegetable oil

Method

1. 1

   Slice two onions thinly. Fry in the oil over medium heat for 15 to 20 minutes, stirring often, until deep brown and crisp. Lift onto paper towels and salt them. Keep the oil.

2. 2

   Simmer the lentils in plenty of water for 20 minutes until tender but not collapsing. Drain.

3. 3

   Cook the rice as you normally would. Boil the macaroni until just done and drain.

4. 4

   Chop the remaining onion and soften it in two tablespoons of the onion oil. Add the crushed garlic and cumin, cook one minute, then add the tomatoes and vinegar.

5. 5

   Simmer the sauce 15 minutes until it thickens and tastes sharp rather than sweet.

6. 6

   Warm the drained chickpeas through in the sauce.

7. 7

   Layer rice, then lentils, then macaroni in bowls. Ladle sauce over, then pile on the fried onions.

8. 8

   Serve at once, while the onions are still crisp.

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