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Ingredients for 4 people
For the Koshari
200g rice
100g pasta (broken spaghetti or ditalini or macaroni)
100g green or brown lentils
100g cooked chickpeas
2 large onions, sliced
For the tomato sauce
500ml tomato puree
2 cloves garlic, minced
1 onion, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp cayenne pepper (optional)
2 tbsp white vinegar
Salt and pepper q.s.
Olive oil q.s.
Oil for frying
Prepare the chickpeas
If using canned chickpeas, drain and rinse them very well.
If using dried chickpeas, soak them for at least 8/10 hours, then cook them until tender (about 1-2 hours).
Prepare the tomato sauce
In a saucepan, heat a little olive oil and add chopped onion and garlic. Sauté until golden.
Add the tomato puree, cumin, coriander, cayenne pepper (if using), salt and pepper.
Leave to simmer for about 20 minutes, then blend with a little white vinegar.
Prepare the lentils, rice, pasta and fried onion
Wash the lentils under cold running water and cook them in salted water until they are tender (about 20-25 minutes) drain them and set aside.
Wash the rice under cold running water until the water is clear and cook it in salted water and set aside lightly oiled so that it does not stick.
Very often I cook rice and lentils together to save time.
Cook the pasta in salted water and keep it al dente and set aside lightly oiled so that it does not stick.
Heat plenty of oil for frying and add the onions cut into rings until they are golden and crispy.
Put the fried onions on absorbent paper and set aside.
Once all the ingredients are cooked mix everything gently in a large bowl.
Garnish with fried onion.
Serve Hot
02.2010 - © GS
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