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. 1Cook rice and lentils separately according to package directions. Drain and set aside.
2. 2Cook pasta according to package directions. Drain and set aside.
3. 3Drain and rinse chickpeas.
4. 4Slice onions thinly. Heat half of the olive oil in a large skillet over medium heat. Fry onions until golden brown and crispy. Remove onions and set aside on paper towels to drain.
5. 5In the same skillet, heat the remaining olive oil. Sauté minced garlic until fragrant, about 1 minute.
6. 6Add crushed tomatoes, tomato paste, chili powder, cumin, vinegar, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally.
7. 7In a large pot, combine cooked rice, lentils, pasta, and chickpeas.
8. 8Pour tomato sauce over the mixture and stir well to combine.
9. 9Serve hot, topped with crispy fried onions.

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