Egyptian Kushari (Rice, Lentils, and Pasta)

Ingredients

• 1 cup Brown Rice
• 1/2 cup Brown or Green Lentils
• 1 cup Elbow Macaroni Pasta
• 1 15-oz can Chickpeas (canned)
• 2 large Onion
• 1/4 cup Olive Oil
• 4 cloves Garlic
• 28 oz Crushed Tomatoes
• 2 tablespoons Tomato Paste
• 1 teaspoon Chili Powder
• 1 teaspoon Cumin
• 2 tablespoons Vinegar
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1In a medium pot, combine the 1 cup Brown Rice with 2 cups of water. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20 minutes, or until all the water is absorbed and the rice is tender. Once cooked, drain any remaining water from the rice and set it aside.
2. 2In a separate medium pot, combine the 1/2 cup Brown or Green Lentils with 3 cups of water. Bring the water to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils are tender when tasted. Once cooked, drain any remaining water from the lentils and set them aside.
3. 3In a large pot, bring 4 cups of water to a rolling boil over high heat, then add the 1 cup Elbow Macaroni Pasta and cook for 7-10 minutes, or until the pasta is tender but still firm to the bite. Drain the cooked pasta and set it aside. Separately, drain the liquid from the 1 15-oz can Chickpeas and rinse them thoroughly under cold water.
4. 4Thinly slice the 2 large Onions into rings. Heat 2 tablespoons of the 1/4 cup Olive Oil in a 12-inch skillet over medium heat (350°F / 175°C). Add the sliced onions and fry them, stirring occasionally, for 10-15 minutes, or until they are golden brown and crispy; use a slotted spoon to remove the crispy onions from the skillet and place them on a plate lined with paper towels to drain, then set them aside.
5. 5Mince the 4 cloves Garlic. In the same 12-inch skillet, heat the remaining 2 tablespoons of the 1/4 cup Olive Oil over medium heat (350°F / 175°C). Add the minced 4 cloves Garlic and sauté for 1 minute until it becomes fragrant, being careful not to let it brown or burn. Add the 28 oz Crushed Tomatoes, 2 tablespoons Tomato Paste, 1 teaspoon Chili Powder, 1 teaspoon Cumin, 2 tablespoons Vinegar, 1 teaspoon Salt, and 1/2 teaspoon Black Pepper to the skillet, stirring everything together. Bring the sauce to a simmer, then reduce the heat to low and let it cook for 15-20 minutes, stirring occasionally, until it has thickened slightly.
6. 6In a large pot, combine the cooked 1 cup Brown Rice, the cooked 1/2 cup Brown or Green Lentils, the cooked 1 cup Elbow Macaroni Pasta, and the drained 1 15-oz can Chickpeas. Pour the prepared tomato sauce over this mixture and stir gently to combine all the ingredients evenly. Serve the Kushari hot in individual bowls, topping each serving generously with the reserved crispy fried onions.

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