Egyptian Kushari (Rice, Lentils, and Pasta)

Ingredients

• 1 cup Brown or White Rice
• 0.5 cup Brown lentils
• 0.5 cup Elbow pasta
• 2 large Onion
• 4 cloves Garlic
• 1 can (14oz) Canned diced tomatoes
• 2 tbsp Tomato paste
• 1 tsp Chili powder
• 0.5 tsp Cumin
• 4 tbsp Vegetable oil
• 1 can (15oz) Chickpeas
• 2 tbsp Vinegar
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Slice the 1 large onion thinly into half-moons. Heat 3 tablespoons of the 4 tablespoons of vegetable oil in a large skillet (e.g., 12-inch) over medium-high heat (about 350-375°F / 175-190°C) until it shimmers. Add the sliced 1 large onion and fry for 10 to 15 minutes, stirring occasionally, until deeply golden brown and crispy. Using a slotted spoon, transfer the crispy fried onions to a plate lined with paper towels to drain excess oil, then set aside; keep the skillet with the remaining oil.
2. 2Rinse the 0.5 cup of brown lentils under cold water. Place the rinsed 0.5 cup of brown lentils into a medium saucepan with 3 cups of water. Bring to a boil over high heat (about 212°F / 100°C), then reduce heat to medium-low (about 180-200°F / 82-93°C), cover, and simmer for 20 to 25 minutes until tender but not mushy. Drain any excess water from the cooked lentils and set them aside.
3. 3While the lentils cook, prepare the rice and pasta. For the 1 cup of brown or white rice, combine it with 2 cups of water in a small saucepan; bring to a boil over high heat (about 212°F / 100°C), then reduce heat to low (about 180°F / 82°C), cover, and simmer for 15 to 20 minutes until all water is absorbed and the rice is tender. For the 0.5 cup of elbow pasta, bring 4 cups of water to a rolling boil over high heat (about 212°F / 100°C) in another small saucepan, then add the 0.5 cup of elbow pasta and cook for 7 to 9 minutes, stirring occasionally, until al dente. Drain the cooked rice and the cooked pasta separately and set them aside.
4. 4Finely mince the 4 cloves of garlic and dice the remaining 1 large onion into 1/4-inch pieces. Place the skillet with the reserved 1 tablespoon of vegetable oil over medium heat (about 300°F / 150°C). Add the diced 1 large onion and cook, stirring frequently, for 5 to 7 minutes until softened and translucent, then add the minced 4 cloves of garlic and cook for 1 minute more, stirring constantly, until fragrant and lightly golden.
5. 5Add the 1 can (14oz) of canned diced tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of chili powder, 0.5 teaspoon of cumin, 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 2 tablespoons of vinegar to the skillet. Stir thoroughly and bring to a simmer over medium heat (about 300°F / 150°C). Reduce the heat to low (about 180°F / 82°C), cover, and cook for 15 minutes, stirring occasionally, until the sauce has thickened slightly.
6. 6Drain the liquid from the 1 can (15oz) of chickpeas and rinse them under cold water. Stir the rinsed 1 can (15oz) of chickpeas into the simmering tomato sauce and continue to cook for 2 to 3 minutes, stirring, until heated through.
7. 7To assemble each serving, layer the cooked 1 cup of brown or white rice, followed by the cooked 0.5 cup of brown lentils, and then the cooked 0.5 cup of elbow pasta in a serving bowl. Spoon a generous amount of the tomato sauce with 1 can (15oz) of chickpeas over the pasta layer. Garnish with the reserved crispy fried 1 large onion and serve warm.

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