Koshari

STEP BY STEP

Let's make something delicious.

1. 01

   Cook the basmati rice and macaroni separately in saucepans of plenty of boiling salted water, following the packet instructions. Rinse the lentils in a sieve under running water and drain. Cook in a saucepan of plenty of boiling water, following the packet instructions. Put the chickpeas in a sieve and drain.

2. 02

   For the tomato sauce, peel and finely chop the garlic. Wash the chilli, remove the stalk and seeds, then finely chop. Wash the coriander, shake dry and pick off the leaves.

3. 03

   Heat the olive oil in a saucepan. Add the garlic and chilli and sauté. Add the tomato purée and cumin and sauté briefly, stirring. Add the chopped tomatoes and vinegar and simmer over a low heat for 15 minutes. Season with the salt, sugar and pepper.

4. 04

   Peel the onions and cut into thin rings. Put the flour in a deep plate and toss the onion rings in it to coat. Heat the vegetable oil in a deep frying pan to 180 °C and fry the onion rings in batches until golden brown. Remove with a slotted spoon and drain on kitchen paper.

5. 05

   Combine the rice and chickpeas with the spices in a bowl. Divide between plates and top with the macaroni, lentils, tomato sauce and fried onions. Garnish with the coriander and serve.