Traditional Egyptian comfort food w/brown lentils, rice, pasta, and chickpeas covered with a layer of spicy tomato sauce and topped with fried onions.
Add brown lentils to a pot with 1 1/2 cups of water and bring to a boil for 5 minutes. Add the rice to the pot, 1 1/2 cups of water and 1/2 teaspoon of salt.
Reduce the heat and cook for about 20 minutes. Once this mixture is finished cooking add 1 can of chickpeas and stir to combine. Set aside until ready to assemble. Boil the pasta and cook until al dente, drain and set aside. For the sauce: Add to a pan a little olive oil and garlic. Saute for 1 minute or until fragrant. Add the tomatos, 1 cup of water, vinegar, sugar, cinnamon, cumin, red pepper flakes, salt and pepper. Reduce heat and cook until sauce becomes thick. For onion topping: Toss the chopped onion with flour to coat the onion evenly. Season with salt and pepper then fry the onion until crispy in a olive oil.
To serve: Arrange by adding the rice-lentil mixture into the bottom of a large bowl or plater. Next add a layer of pasta, spicy tomato sauce and fried onions.
- 1 cup of brown lentils, rinsed
- 1 cup of rice, rinsed
- 1 cup of Ditalini pasta (or any small sized pasta)
- 1 can of chickpeas, rinsed
- 1 onion, chopped
- 5 cloves of garlic, minced
- 1 14.5 oz. can of diced tomatoes
- 2 Tablespoons of vinegar
- 1 Tablespoon of sugar
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of cumin
- 1/8 teaspoon of red pepper
- salt and pepper to taste
- olive oil