Koshari

Ingredients

• 1 cup rice
• 1 cup brown lentils, rinsed
• 1 cup small elbow macaroni
• 1 (425g) can chickpeas, rinsed and drained
• 3 onions, thinly sliced
• 1/4 cup flour
• Oil, for frying and cooking
• 4 cloves garlic, minced, divided
• 1 onion, grated
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 3/4 teaspoon cinnamon
• Pinch of cayenne pepper
• 1 (800g) can crushed tomatoes
• 2 tablespoons white vinegar, divided
• 1/4 cup water
• Salt, to taste
• Chili sauce, for serving

Before you cook

• Rinse the lentils.
• Thinly slice 3 onions for frying and grate 1 onion for the sauce.
• Mince the garlic, dividing it for the tomato sauce and the garlic vinegar.

Steps

1. Cook the lentils in salted boiling water for 20 minutes until just tender, then drain.
2. Cook the rice according to the package until fluffy.
3. Cook the macaroni in salted boiling water until al dente, then drain.
4. Toss the sliced onions with the flour.
5. Heat 1/2 inch of oil in a skillet over medium-high heat.
6. Fry the floured onions in batches for 15 minutes, stirring often, until deep golden and crisp.
7. Drain the fried onions on paper towels.
8. Heat 2 tablespoons oil in a saucepan over medium heat.
9. Cook the grated onion for 5 minutes until golden.
10. Add half the minced garlic, the coriander, cumin, cinnamon and cayenne, and cook for 1 minute.
11. Pour in the crushed tomatoes and simmer for 15 minutes until thickened.
12. Stir in 1 tablespoon vinegar and season with salt.
13. Whisk the remaining garlic, remaining 1 tablespoon vinegar, water and a pinch of salt together to make the garlic vinegar sauce.
14. Warm the chickpeas in a small pot with a splash of the tomato sauce.
15. Layer the rice, lentils and macaroni in bowls.
16. Spoon the chickpeas over the top.
17. Ladle the tomato sauce generously over each bowl.
18. Drizzle with garlic vinegar sauce and chili sauce to taste.
19. Finish with a generous pile of crispy fried onions.