Egyptian Koshari

Ingredients

• 1 cup Brown Rice
• 0.5 cup Brown Lentils
• 1 cup Elbow Pasta
• 1 can Chickpeas
• 3 tablespoons Olive Oil
• 2 medium Onions
• 3 cloves Garlic
• 28 oz Crushed Tomatoes
• 2 tablespoons Vinegar (white)
• 1 teaspoon Chili Powder
• 0.5 teaspoon Cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Peel 1 medium onion. On a cutting board, thinly slice the 1 medium onion into half-moons. In a medium bowl, combine the sliced onion with 1 tablespoon of olive oil, tossing until evenly coated. Spread the coated onion in a single layer on a baking sheet and roast for 15 to 20 minutes, or until the onion pieces are golden brown and crispy. Carefully remove the baking sheet from the oven and set the crispy onions aside.
2. 2In a medium saucepan, combine the 1 cup of brown rice and the 0.5 cup of brown lentils. Add 3 cups of water and 0.5 teaspoon of salt. Place the saucepan over high heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 25 to 30 minutes, or until all the liquid has been absorbed and both the rice and lentils are tender. Remove the saucepan from the heat and let it stand, still covered, for 5 minutes.
3. 3Fill a large pot with water and add a pinch of salt. Place the pot over high heat and bring the water to a rolling boil. Add the 1 cup of elbow pasta to the boiling water and cook for 8 to 10 minutes, or until the pasta is tender but still firm to the bite (al dente). Carefully drain the cooked pasta using a colander and set it aside.
4. 4While the rice, lentils, and pasta are cooking, drain the 1 can of chickpeas in a colander and rinse them thoroughly under cold water. Peel the remaining 1 medium onion and finely chop it into small pieces. Peel the 3 cloves of garlic and mince them finely. In a large, heavy-bottomed pot or Dutch oven, heat the remaining 2 tablespoons of olive oil over medium heat (approximately 350°F/175°C). Add the finely chopped 1 medium onion and cook, stirring occasionally, for 5 to 7 minutes, or until the onion pieces are softened and translucent. Add the minced 3 cloves of garlic and continue to cook for 1 minute more, stirring constantly, until the garlic is fragrant and lightly golden, being careful not to burn it.
5. 5Pour the 28 oz of crushed tomatoes into the pot with the cooked onion and garlic. Add the 2 tablespoons of vinegar, 1 teaspoon of chili powder, 0.5 teaspoon of cumin, 0.5 teaspoon of black pepper, and the remaining 0.5 teaspoon of salt. Stir all the ingredients together until well combined. Increase the heat to medium-high and bring the sauce to a gentle simmer. Once simmering, reduce the heat to low, cover the pot with a lid, and let the sauce simmer gently for 15 minutes, stirring occasionally to prevent sticking.
6. 6Add the drained and rinsed 1 can of chickpeas to the simmering tomato sauce. Stir gently to combine all ingredients. Continue to cook the sauce, uncovered, for 5 minutes more over low heat, allowing the flavors to meld together.
7. 7In a large serving bowl, carefully combine the cooked 1 cup of brown rice and 0.5 cup of brown lentils, the cooked 1 cup of elbow pasta, and the tomato and chickpea sauce. Gently mix all the components together using a large spoon until they are evenly distributed.
8. 8Serve the Koshari immediately. Top each individual portion generously with the reserved crispy fried 1 medium onion.

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