Alexandrian Koshari

Ingredients

• 1 cup short pasta (elbow or penne)
• ½ cup brown or green lentils
• ½ cup long-grain white rice
• 1 can (15 oz) canned chickpeas, drained and patted dry
• 4 tablespoons olive oil, divided
• 1 can (14.5 oz) canned crushed tomatoes
• 2 tablespoons white or apple cider vinegar
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Pour 3 cups of water into a medium pot and bring it to a rolling boil over high heat, about 5 minutes.

2. 2

   Add the lentils to the boiling water and stir once, then reduce heat to medium-low and simmer gently for 20 minutes until tender but not mushy.

3. 3

   When the lentils have cooked for 10 minutes, bring a separate medium pot of 2 cups of water to a boil over high heat, about 5 minutes.

4. 4

   Pour the rice into the boiling water, stir once, reduce heat to medium-low, cover with a lid, and simmer for 15 minutes until the water is absorbed and rice is tender.

5. 5

   Fill a third pot with 4 cups of water and bring to a rolling boil over high heat, about 6 minutes.

6. 6

   Add the pasta to the boiling water, stir once, and cook at a rolling boil for 8 minutes until just tender; drain in a colander and set aside.

7. 7

   While the grains cook, heat 2 tablespoons of olive oil in a medium skillet over medium-high heat until it shimmers and slides quickly, about 90 seconds.

8. 8

   Add the drained chickpeas to the hot oil and stir once, then cook without stirring for 3 minutes until the bottoms turn golden brown and crispy.

9. 9

   Stir the chickpeas and cook for another 2 minutes, shaking the pan occasionally, until most are golden and crunchy outside; transfer to a plate.

10. 10

    Pour the crushed tomatoes into the same skillet (do not wash it first; the stuck-on bits add flavor) and place it over medium heat, about 1 minute to warm.

11. 11

    Stir in the vinegar and 1 tablespoon of olive oil, then simmer the sauce gently, stirring every 30 seconds, for 5 minutes until it darkens slightly and thickens.

12. 12

    Drain the lentils if any water remains, then divide them evenly between two large bowls, spreading them as the bottom layer.

13. 13

    Fluff the rice with a fork, then divide it evenly between the bowls and layer it on top of the lentils.

14. 14

    Divide the pasta evenly and layer it on top of the rice in each bowl.

15. 15

    Taste the tomato sauce and stir in a pinch of salt and pepper if needed, then pour half of the warm sauce over each bowl.

16. 16

    Divide the crispy chickpeas evenly and scatter them in a mound on top of each bowl, then serve immediately while the chickpeas are still warm and crunchy.

Tools you’ll need

• medium pot with lid
• medium pot (without lid)
• medium skillet
• colander
• wooden spoon
• large spoon or ladle
• fork
• two large bowls

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