Koshari

Ingredients

• 10 1/2 ozbrown lentils, rinsed
• 10 1/2 ozlong-grain rice, rinsed until the water runs clear, then soaked
• 7 ozelbow macaroni
• 14 ozchickpeas, one can, drained and rinsed
• 2onions, large, sliced into thin rings
• 1 ozall-purpose flour, for coating the onion rings
• 1 cupvegetable oil, for frying the onions, plus a tablespoon for the rice
• 1/2 tspground coriander
• 2 tspsea salt
• 2 tbspolive oil
• 4 clovegarlic, crushed
• 14 ozchopped tomatoes, one can
• 1 tbsptomato paste
• 2 tbspwhite wine vinegar
• 1 tspground cumin
• 1/2 tspdried chili flakes

Method

1. 1

   Bring the lentils and a liter of water to the boil, then turn the heat down and cook until just tender with some bite still in them. Drain and keep the cooking water.

2. 2

   Set the pan over medium-high heat with a tablespoon of the vegetable oil, add the drained lentils, the soaked rice, the ground coriander and half the salt, then pour in the reserved lentil water to cover by a finger's width. Cover and cook on the lowest heat until the water is gone.

3. 3

   Cook the macaroni in well-salted boiling water until just al dente, then drain and toss with a little oil so it does not set into a block.

4. 4

   Heat the olive oil in a small pan and cook the garlic for under a minute, then add the tomatoes, tomato paste, cumin, chili flakes and vinegar. Simmer until thick enough to sit on a spoon.

5. 5

   Toss the onion rings with a pinch of salt and the flour, shaking off the excess. Heat the rest of the vegetable oil in a wide pan and fry them in batches, stirring, until deep brown and crisp. Drain on paper.

6. 6

   Warm the drained chickpeas through in a small pan. Layer the rice and lentils, then the macaroni, then the chickpeas, spoon the tomato sauce over and finish with a heap of the fried onions.