Koshari

🛒 Ingredients

• White Rice 60 g · 216 kcal
• Brown Lentils 40 g · 140 kcal
• Small Pasta (e.g., Ditalini, Elbow Macaroni) 40 g · 147 kcal
• Canned Chickpeas 70 g · 105 kcal
• Onion 80 g · 32 kcal
• Vegetable Oil 27 g · 243 kcal
• Canned Crushed Tomatoes 150 g · 30 kcal
• Garlic 10 g · 15 kcal
• White Vinegar 15 g · 5 kcal
• Cumin powder 2 g · 0 kcal
• Coriander powder 2 g · 0 kcal
• Chili flakes 2 g · 0 kcal

👨‍🍳 Instructions

1. Rinse lentils thoroughly and boil in water until tender but still holding shape, about 20-25 minutes; season with salt, then drain and set aside.
2. Cook white rice according to package directions, typically 1 part rice to 2 parts water, until fluffy; season with salt and set aside.
3. Boil small pasta like ditalini or elbow macaroni in salted water until al dente; drain well and set aside.
4. Drain and rinse canned chickpeas thoroughly, then set aside.
5. For crispy fried onions: thinly slice the onion, separate the rings, and toss with a pinch of flour (optional). Fry in hot vegetable oil until golden brown and crispy; remove with a slotted spoon and drain on paper towels.
6. Prepare the tomato sauce: In a pot, heat a tablespoon of the oil used for onions, sauté minced garlic until fragrant. Add crushed tomatoes, cumin, coriander, chili flakes, and a splash of white vinegar; simmer for 15-20 minutes until thickened, seasoning with salt.
7. To serve, layer in a bowl: a base of rice, followed by lentils, then macaroni. Top with a generous amount of tomato sauce, chickpeas, and finally a sprinkle of crispy fried onions.
8. Optionally, serve with 'Dagga' (a garlicky vinegar sauce) and 'Shatta' (a spicy chili oil sauce) on the side for diners to customize their heat and tang.