Gluten-Free Koshari (Egyptian Street Food)

Ingredients

• 1 cup Basmati Rice
• 0.5 cup Brown Lentils
• 1 can Canned Chickpeas
• 2 medium Onion
• 28 oz Crushed Tomatoes
• 4 cloves Garlic
• 4 oz Rice Noodles
• 3 tablespoons Olive Oil
• 3 tablespoons Vinegar
• 1 teaspoon Cumin
• 0.5 teaspoon Chili Powder
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Combine 1 cup Basmati Rice, 0.5 cup Brown Lentils, 3 cups of water, and 0.5 teaspoon Salt in a large heavy-bottomed pot. Place the pot over high heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes, or until all the water is absorbed and the rice and lentils are tender. Remove the pot from the heat and let it stand, still covered, for 5 minutes; this allows the rice and lentils to finish steaming. Transfer the cooked rice and lentils to a separate bowl and set aside.
2. 2Thinly slice 1 medium Onion. Heat 3 tablespoons Olive Oil in a 10-inch skillet over medium-high heat, aiming for 375°F / 190°C. Add the sliced 1 medium Onion to the hot oil and fry for 8-10 minutes, stirring occasionally, until the onion pieces are golden brown and crispy. Using a slotted spoon, transfer the crispy fried onions to a plate lined with paper towels to drain excess oil. Set these crispy onions aside.
3. 3Open the 1 can Canned Chickpeas, drain all the liquid, and rinse the chickpeas thoroughly under cold running water. Set aside. In a separate pot, bring water to a rolling boil over high heat. Add the 4 oz Rice Noodles to the boiling water and cook for 3-5 minutes, or until the noodles are tender but still firm to the bite. Drain the cooked noodles thoroughly in a colander.
4. 4Dice the remaining 1 medium Onion and mince 4 cloves Garlic. In the same large heavy-bottomed pot that held the rice and lentils, add the diced 1 medium Onion and minced 4 cloves Garlic. Sauté these over medium heat, aiming for 325°F / 160°C, for 5-7 minutes, stirring frequently, until the onion pieces are softened and translucent.
5. 5Add 28 oz Crushed Tomatoes, 3 tablespoons Vinegar, 1 teaspoon Cumin, 0.5 teaspoon Chili Powder, 0.5 teaspoon Salt, and 0.5 teaspoon Black Pepper to the pot with the sautéed onions and garlic. Stir all ingredients well to combine. Bring the sauce to a gentle simmer over medium heat, then reduce the heat to low. Cover the pot and cook for 20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together.
6. 6To assemble each of the 4 servings, first place an even layer of the cooked 1 cup Basmati Rice and 0.5 cup Brown Lentils mixture into the bottom of each serving bowl. Next, layer a portion of the drained 1 can Canned Chickpeas over the rice and lentils, followed by a layer of the cooked 4 oz Rice Noodles. Spoon the prepared tomato sauce generously over the noodles.
7. 7Finally, sprinkle the reserved crispy fried 1 medium Onion on top of each bowl. Serve the Koshari hot immediately after assembly.

Substitutions

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