Dairy-Free Koshari (Egyptian Rice, Lentils, and Pasta)

Instructions

1. 1In a medium saucepan, combine the 1 cup brown or white rice with 2 cups of water. In a separate medium saucepan, combine the 0.5 cup brown or green lentils with 2 cups of water. Bring both to a boil over high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice and lentils are tender and the water is absorbed. Stir 0.25 teaspoon of salt and 0.125 teaspoon of black pepper into the cooked rice, and 0.25 teaspoon of salt and 0.125 teaspoon of black pepper into the cooked lentils. In a third pot, bring 4 cups of water to a rolling boil over high heat, add the 0.5 cup elbow macaroni, and cook for 7-9 minutes until it is tender but still firm to the bite; drain the macaroni thoroughly.
2. 2Drain and rinse the 1 15-oz can of chickpeas; set aside. Thinly slice 1 medium onion. Heat 2 tablespoons of vegetable oil in a large (e.g., 30.48 cm) skillet over medium-high heat (204.4°C / 200°C). Add the sliced onion and fry, stirring occasionally, for 8-10 minutes, or until golden brown and crispy. Remove the fried onions with a slotted spoon and place them on a paper towel-lined plate to drain; set aside.
3. 3Dice the remaining 1 medium onion. Add the remaining 2 tablespoons of vegetable oil to the same large skillet over medium heat (176.7°C / 175°C). Add the diced onion and cook, stirring occasionally, for 5-7 minutes, until softened and translucent. Add the 4 cloves of minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
4. 4Stir the 1 teaspoon of cumin and 0.5 teaspoon of chili powder into the skillet with the onions and garlic. Cook for 30 seconds, stirring constantly, until fragrant. Pour in the 1 28-oz can of crushed tomatoes. Stir in the remaining 0.5 teaspoon of salt and the remaining 0.25 teaspoon of black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. Stir in the 2 tablespoons of white vinegar.
5. 5To assemble, place a layer of the cooked rice in a large serving dish. Top with a layer of the cooked lentils, then a layer of the cooked macaroni, and finally a layer of the drained chickpeas. Spoon the tomato sauce generously over the layers. Garnish with the crispy fried onions and serve hot.

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