Egyptian Koshari

Ingredients

• Dry Brown / Green Lentils

  150 g

  $0.39

• Rice

  150 g

  $0.27

• Spaghetti

  150 g

  $0.28

• Tinned tomatoes

  1 tin

  $1.10

• Canned Chickpeas

  0.5 tin

  $0.45

• Onions

  2 large

  $0.45

• Garlic

  4 cloves

  $0.16

• Vegetable oil

  3 tbsp

  $0.14

• Distilled White Vinegar

  2 tbsp

  $0.03

• Cumin

  1 tsp

  $0.07

• Chilli flakes

  0.5 tsp

  $0.03

• Salt

  1 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Thinly slice onions and fry in vegetable oil until deep dark brown and crispy; drain on paper towels.

2. 2

   Boil the brown lentils in water until tender, about 20 minutes; drain and set aside.

3. 3

   Cook the rice in lightly salted water; break spaghetti into pieces and boil until al dente, then drain.

4. 4

   In a saucepan, sauté minced garlic in 1 tablespoon oil, add tinned tomatoes, cumin, chilli flakes, vinegar, and salt; simmer for 15 minutes.

5. 5

   Rinse and drain the canned chickpeas.

6. 6

   To assemble, layer rice, lentils, broken spaghetti, and chickpeas in bowls; top generously with warm tomato sauce and crispy onions.