Koshary

Shopping list

• 100 g brown lentils

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• 200 g basmati rice

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• 100 g macaroni — short

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• 200 g chickpeas — cooked (tinned, drained)

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• 3 piece onions — thinly sliced

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• 4 tbsp vegetable oil

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• 4 clove garlic — minced

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• 400 g tinned chopped tomatoes

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• 2 tbsp tomato purée

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• 1 tsp ground cumin

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• 1 tsp ground coriander

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• 0.5 tsp chilli flakes

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• 1 tbsp white wine vinegar

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Step by step

1. 1

   Rinse the lentils and cook in boiling salted water for 20 minutes until tender. Drain and set aside.

2. 2

   Cook the basmati rice according to packet instructions. Drain and keep warm.

3. 3

   Cook the macaroni in boiling salted water for 8– 10 minutes until al dente. Drain and set aside.

4. 4

   Heat 2 tablespoons of oil in a frying pan over medium-high heat. Fry the sliced onions for 10– 12 minutes, stirring often, until deep golden and crispy. Drain on kitchen paper.

5. 5

   In a separate saucepan, heat the remaining 2 tablespoons of oil. Add the garlic and cook for 1 minute until fragrant.

6. 6

   Stir in the chopped tomatoes, tomato purée, cumin, coriander and chilli flakes. Simmer for 10 minutes until thickened. Add the vinegar and season with salt.

7. 7

   To assemble, layer the rice, lentils, macaroni and chickpeas in serving bowls or on a platter.

8. 8

   Top generously with the tomato sauce and crispy fried onions. Serve immediately.