Name: Koshary
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Chickpeas (garbanzo beans), drained and rinsed - 1 (14.5 ounce) can; Red wine vinegar - ¼ cup; Ground coriander - 1 teaspoon; Ground cayenne pepper - 1 teaspoon; Ground cumin - ½ teaspoon; Ditalini pasta - ½ (16 ounce) package; Short-grain rice, rinsed - 1 ½ cups; Cold water, to cover - 1 ½ cups; Dark brown lentils - 1 ½ cups; Water to cover - 1 ½ cups; Salt and ground black pepper to taste - 1 pinch; Olive oil - 1 tablespoon; Yellow onion, minced - 1; Garlic, minced - 3 cloves; Crushed tomatoes - 1 (14 ounce) can; Butter - 1 tablespoon; Chicken stock - 3 cups; French-fried onions - 1 (3 ounce) can

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Koshary

1. Chickpeas (garbanzo beans), drained and rinsed - 1 (14.5 ounce) can

2. Red wine vinegar - ¼ cup

3. Ground coriander - 1 teaspoon

4. Ground cayenne pepper - 1 teaspoon

5. Ground cumin - ½ teaspoon

6. Ditalini pasta - ½ (16 ounce) package

7. Short-grain rice, rinsed - 1 ½ cups

8. Cold water, to cover - 1 ½ cups

9. Dark brown lentils - 1 ½ cups

10. Water to cover - 1 ½ cups

11. Salt and ground black pepper to taste - 1 pinch

12. Olive oil - 1 tablespoon

13. Yellow onion, minced - 1

14. Garlic, minced - 3 cloves

15. Crushed tomatoes - 1 (14 ounce) can

16. Butter - 1 tablespoon

17. Chicken stock - 3 cups

18. French-fried onions - 1 (3 ounce) can

How to cook deliciously - Koshary

1. Stage

Combine 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.

2. Stage

Bring a pot of lightly salted water to a rolling boil. Cook pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.

3. Stage

Combine rice with enough cold water to cover; allow to soak for 20 minutes. Drain.

4. Stage

Meanwhile, combine lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and simmer until tender, about 30 minutes. Drain.

5. Stage

Heat olive oil in a saucepan over medium-high heat; cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes. Add crushed tomatoes; season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.

6. Stage

Melt butter in a pot over medium-high heat; add rice, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour in chicken stock and bring to a boil. Season with salt and pepper; reduce heat to low, cover, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.

7. Stage

Mix rice and lentils together on a large serving platter. Spread cooked pasta over the rice and lentil mixture. Serve with marinated chickpeas, tomato sauce, and French-fried onions.