Koshary

Name: Koshary
Total time: 80
Yield: 8
Ingredients: 1 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed; 0.25 cup red wine vinegar; 1 teaspoon ground coriander; 1 teaspoon ground cayenne pepper; 0.5 teaspoon ground cumin; 0.5 (16 ounce) package ditalini pasta; 1.5 cups short-grain rice, rinsed; cold water, to cover; 1.5 cups dark brown lentils; water to cover; 1 pinch salt and ground black pepper to taste; 1 tablespoon olive oil; 1 yellow onion, minced; 3 cloves garlic, minced; 1 (14 ounce) can crushed tomatoes; 1 tablespoon butter; 3 cups chicken stock; 1 (3 ounce) can French-fried onions

Recipe by nooney from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

8 servings

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1 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
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0.25 cup red wine vinegar
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1 teaspoon ground coriander
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1 teaspoon ground cayenne pepper
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0.5 teaspoon ground cumin
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0.5 (16 ounce) package ditalini pasta
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1.5 cups short-grain rice, rinsed
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cold water, to cover
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1.5 cups dark brown lentils

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water to cover
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1 pinch salt and ground black pepper to taste
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1 tablespoon olive oil
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1 yellow onion, minced
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3 cloves garlic, minced
•

1 (14 ounce) can crushed tomatoes
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1 tablespoon butter
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3 cups chicken stock
•

1 (3 ounce) can French-fried onions

Instructions

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