Egyptian Koshari

Ingredients

• 1 cup Brown or White Rice
• 1/2 cup Brown or Green Lentils
• 1 cup Elbow Macaroni
• 1 can Canned Chickpeas
• 2 large Onion
• about 790 g Canned crushed tomatoes
• 4 cloves Garlic
• 1 tsp Chili powder
• 1 tsp Cumin
• 2 tbsp White vinegar
• 4 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot, combine the 1 cup brown or white rice and the 1/2 cup brown or green lentils with 4 cups of water and 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the liquid is absorbed and the rice and lentils are tender. Remove from heat and let stand, covered, for 5 minutes.
2. 2While the rice and lentils cook, bring a medium pot of salted water to a boil over high heat. Add the 1 cup elbow macaroni and cook for 8-10 minutes, or until al dente (tender but firm to the bite). Drain the macaroni and set aside.
3. 3Open the can of chickpeas, drain them, and rinse them under cold water. Set aside.
4. 4Thinly slice one of the 2 large onions. Heat 2 tablespoons of olive oil in a 25.4 cm skillet over medium-high heat (190.6°C / 190°C). Add the sliced onion and fry for 8-10 minutes, stirring occasionally, until golden brown and crispy. Use a slotted spoon to transfer the crispy onions to a plate lined with paper towels to drain. Set aside.
5. 5Dice the remaining onion. In the same large pot used for the rice and lentils (no need to wash it), heat the remaining 2 tablespoons of olive oil over medium heat (176.7°C / 175°C). Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the 4 cloves of minced garlic and cook for 1 minute more, until fragrant.
6. 6Stir in the about 790 g canned crushed tomatoes, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
7. 7In a small bowl, whisk together the 2 tablespoons white vinegar and a pinch of salt. This is your garlic-vinegar sauce.
8. 8To assemble the Koshari, spoon a layer of the cooked rice and lentils into each of 4 bowls. Top with a layer of the cooked macaroni, followed by a layer of the rinsed chickpeas. Spoon a generous amount of the tomato sauce over the top. Garnish with the crispy fried onions and a drizzle of the garlic-vinegar sauce.

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