Koshari

Ingredients

• 200 g riceSubstitute: basmati
• 200 g brown lentilsSubstitute: green lentils
• 200 g elbow macaroniSubstitute: ditalini
• 400 g canned chickpeas
• 4 large onions
• 400 ml tomato sauceSubstitute: passata
• 3 tbsp vinegarSubstitute: white vinegar
• 200 ml vegetable oil

Instructions

1. 1

   Cook lentils in salted water until just tender, about 20 minutes. Drain.

2. 2

   Cook rice separately until fluffy. Cook macaroni until al dente. Drain both.

3. 3

   Slice onions into thin rings, fry in oil until deep golden and crispy. Drain on paper towels.

4. 4

   Make the sauce: saute garlic in oil, add tomato sauce, vinegar, cumin, chili, salt. Simmer 10 minutes.

5. 5

   Layer in bowls: rice on bottom, then lentils, then macaroni, then chickpeas.

6. 6

   Pour spicy tomato sauce over everything generously.

7. 7

   Top with a mountain of crispy fried onions. Mix everything together before eating.