Egyptian koshari

• 200 g Rice (medium-grain)
  Swaps (2)
• 400 g Chickpeas (cooked and drained)
• 3 u Onion (thinly sliced)
• 6 cloves Garlic (chopped)
• Salt (to taste)
• 150 ml Vegetable Oil
• 2 teaspoons Ground Cumin
• 1 teaspoon Chilli Flakes (to taste)
• 4 tablespoons White Wine Vinegar
• 200 g macaroni (small)
  Swaps (1)
• 500 g Passata
• 200 g Brown Lentils
• 50 g Vermicelli Pasta (broken into pieces)

Instructions

1. 1

   Fry the onions in the oil over medium heat, stirring, until deep golden and crisp. Drain on kitchen paper with a pinch of salt and keep the oil.

   20 min

2. 2

   Cook the lentils in unsalted water until tender but whole. Drain.

   25 min

3. 3

   In a pan with 2 tablespoons of the onion oil, brown the broken vermicelli, add the rinsed rice and the lentils, cover with twice as much water as rice, salt and cook, covered, on the lowest heat until the water is absorbed.

   20 min

4. 4

   Cook the macaroni in salted water and drain.

   10 min

5. 5

   For the sauce, fry half the garlic in a little onion oil, add the passata, half the cumin, the chilli, 1 tablespoon of vinegar and salt, and simmer until thick. For the dakka, mix the remaining garlic, cumin and vinegar with 4 tablespoons of water and salt.

   15 min

6. 6

   Serve in layers: rice and lentils, macaroni, warm chickpeas, tomato sauce and a heap of crisp onions on top. Put the dakka on the table.