Serves 4
Calories: 494 kcal
Carbs: 89g
Fat: 10g
Protein: 19g
the national dish of Egypt
INGREDIENTS
1 cup brown lentils, rinsed
1 cup basmati rice
3 medium onions, finely sliced
1/4 tsp salt
2 tbsp olive oil
50g pasta
50g chickpeas boiled, washed & strained
1 garlic clove
1 Tsp butter
Sauce
1 shallot
1 Tbsp olive oil
4-5 garlic cloves
1/2 Tsp cumin
1/2 Tsp dry coriander
1/2 tsp black pepper
1/4 tsp salt
1 tin plum tomatoes, blended
INSTRUCTIONS
Heat 2 tablespoons of olive oil in a saucepan over medium-high heat.
Add the sliced onions and cook until golden. Strain and place on a plate. Try and separate the onions to retain their crunch.
Retain the oil- we will use it later.
Rinse the lentils under cold water and add them to another medium saucepan with 2 cups of water.
Boil the lentils until they're just over 50% cooked. The lentils should be soft but retain a crunch- imagine it was pasta- just before the pasta becomes al-dente.
Add 1/2 Tsp salt and the washed & strained basmati rice.
Make sure the water in the rice & lentil pan just covers the mixture. If need be- add a little more water.
Mix well & allow the rice to cook, covered for about 10-20 minutes.
Once cooked, remove from the heat, fluff the rice with a fork, add the onion infused oil that you reserved from the first step & leave to steam with the lid on.
Cook the pasta according to package instructions until al-dente. Strain.
Add the chickpeas to the pasta pot along with the butter & garlic. Set aside but keep them covered in the pots to keep warm.
Sauce:
In a medium saucepan, over a medium-low heat, add the olive oil, shallot and spices cook until soft and translucent, about 1-2 minutes.
Add the garlic and saute until golden brown. Add the plum tomato tin & bring it to a simmer. Mix well.
ASSEMBLY
Plate the rice and lentils, followed by the pasta & chickpeas and finally a drizzle of the sauce & crunchy onions. Add a dash of salt & freshly ground black pepper, as desired & serve hot.
Dedicated to Adam & Hala
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