Kushari
Ingredients (serves 8)
1 can or 225g cooked chickpeas
200g round brown rice
120g green lentils
200g gluten-free Spaguettis
12 tomatoes, cut in quarters
1 large onion, peeled
1 garlic clove, crushed
1 orange, juiced
1 lemon, juiced
2 Tbs cumin
½ Tsp chilli powder
3 Tbs olive oil
Salt and pepper
Optional: A handful of chives, finely chopped
Method
Slice the onion in half from the top to the bottom, then thinly slice it. Coat the slices in 1 Tbs of olive oil and spread them on a baking sheet lined with parchment paper. Bake in the oven at 150°C on rotating heat for 45 minutes
In a pot, bring a generous amount of water with salt to a boil. When the water is boiling, add the rice and cook for 15 minutes, then strain the water and set aside
In another pot, bring a generous amount of water with salt to a boil. When the water is boiling, add the lentils and cook for 15 minutes, then strain the water and set aside
In a third pot, add the tomatoes, the garlic, the chilli powder and 1 Tbs of olive oil. Sprinkle generously with salt and pepper. Cover and cook on medium-high heat for 20 minutes, then mash with a fork and remove the tomato peels (you can use a sieve for this)
In a fourth pot, bring a generous amount of water with salt to a boil. When the water is boiling, add the pasta and cook al dente according to the instructions on the pack, then strain the water and set aside
In a small bowl, whisk together the orange juice, the lemon juice and the cumin
In a large serving bowl, mix together the rice, the lentils, the chickpeas and the pasta with the orange juice, lemon juice and cumin and 1 Tbs of olive oil. Season with salt and pepper
Pour the tomato sauce on top and garnish with the crispy onions and finely chopped chives, if using
Recipe by Hind Tahboub and Diala Tufenkji
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