Egyptian Koshari

SERVES 2PREP COOK

sauce

2tablespoons

olive oil

2cloves

garlic, minced

1

red chili, de-seeded and finely diced

2.5teaspoons

sea salt

2teaspoons

ground cumin

2tablespoons

cider vinegar, more up to 4T if preferred

1

canned tomatoes, chopped

1.5cup

water

1

canned chickpeas, rinsed

  1. In a medium saucepan over low heat, fry garlic and red chili in olive oil until fragrant, making sure not to let them burn.

  2. Stir in remaining ingredients except canned chickpeas. Bring to a boil. Reduce heat to medium to simmer, uncovered, until sauce has reduced (30m).

  3. Add to cook canned chickpeas until absorbed and thicker sauce forms.

onions

4tablespoons

olive oil

1

onions, thinly sliced

  1. In a saucepan over medium heat, add olive oil and cook onions until golden brown. Stir occasionally to avoid burning. Remove and Set aide.

rice and lentils

½cup

dry green lentils

1cup

Basmati rice, rinsed in cold water

2.5cups

vegetable stock

½teaspoon

ground nutmeg

1.5teaspoons

ground cinnamon

1tablespoon

sumac

1.5teaspoons

sea salt

  1. Cook dry green lentils in boiling water until cooked. Set aside.

  2. In a non-stick pan over medium-high heat, add all ingredients and bring to a boil.

  3. Reduce heat to low and simmer with a lid on for 10m.

  4. Turn off heat. Add lentils. Place a towel over the pot and cover with a lid for 5m.

  5. The rice should be cooked through, the lentils hot and the vegetable stock evaporated. Gently stir lentils through the rice.

to serve

½cup

hummus

¼cup

harissa

  1. In a large serving dish, lay a bed of rice and lentils. Add sauce on top, followed by onions. Serve with a side of hummus and harissa.