Koshary

Ingredients

• Servings: 8
• 1 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1/4 cup red wine vinegar
• 1 teaspoon ground coriander
• 1 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 (16 ounce) package ditalini pasta
• 1 1/2 cups short-grain rice, rinsed
• cold water, to cover
• 1 1/2 cups dark brown lentils
• water, to cover
• 1 pinch salt and ground black pepper to taste
• 1 tablespoon olive oil
• 1 yellow onion, minced
• 3 cloves garlic, minced
• 1 (14 ounce) can crushed tomatoes
• 1 tablespoon butter
• 3 cups chicken stock
• 1 (3 ounce) can french-fried onions

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• combine the chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. store in refrigerator while prepping remainder of dish, shaking occasionally.
• bring a pot of lightly salted water to a rolling boil. cook the ditalani pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
• combine the rice with enough cold water to cover; allow to soak for 20 minutes. drain.
• meanwhile, combine the lentils with enough water to cover in a pot; season with salt and pepper. bring the lentils to a boil and cook at a boil until tender, about 30 minutes. drain.
• heat the olive oil in a saucepan over medium-high heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. add the crushed tomatoes, season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
• melt the butter in a pot over medium-high heat. add the rice to the butter, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. pour the chicken stock over the rice; bring to a boil. season the rice mixture with salt and pepper, reduce heat to low, cover the pot, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
• mix the rice and lentils together on a large serving platter. spread the cooked ditalani over the rice and lentil mixture. serve with the marinated chickpeas, the tomato sauce, and the french-fried onions as condiments.