Koshari

Ingredients

• 1½ cup brown lentils
• 1½ cup rice
• ½ tsp cilantro
• 2 cup macaroni
• 15 oz chickpeas
• 1 large onion
• 1 tsp salt
• ½ cup vegetable oil
• ¼ tsp black pepper
• 2 tbsp flour

Steps

1. Cook lentils: Bring lentils and 4 cups of water to a boil, then simmer for 15-17 minutes until tender but still firm. Drain and season with a pinch of salt.
2. Cook rice and lentils: In a saucepan, combine par-cooked lentils, drained rice, 1 tbsp oil, salt, pepper, and cilantro. Cook for 3 minutes, stirring. Add 3 cups warm water, bring to a boil, then cover and simmer for 20 minutes until liquid is absorbed. Let stand covered for 5 minutes.
3. Cook macaroni: While rice and lentils cook, prepare macaroni according to package instructions with a dash of salt and oil until al dente. Drain.
4. Prepare crispy onions: Thinly slice the onion, sprinkle with salt, then toss in flour to coat. Shake off excess.
5. Fry onions: Heat remaining vegetable oil in a large skillet over medium-high heat. Fry floured onions, stirring often, until deeply caramelized and crispy (15-20 minutes).
6. Warm chickpeas: Briefly warm the canned chickpeas in the microwave or a small pot.
7. Assemble Koshari: Layer the rice and lentil mixture, macaroni, and warm chickpeas. Top generously with crispy fried onions.