Koshari

• Red split lentils200 g
• Basmati rice200 g
• Pasta150 g
• Brown onions400 g
• Chopped tomatoes (tin)1 tin
• Garlic3 cloves
• Chickpeas (tin)1 tin

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, ground cumin, chilli flakes. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Rinse the lentils and simmer in a pan of water for 20 minutes, until just soft, then drain. At the same time, cook the rice and the pasta in separate pans following their pack instructions.200 g red split lentils200 g basmati rice150 g pasta
2. Thinly slice the onions. Heat 4 tablespoons of oil in a large frying pan over a medium heat and fry the onions for 15 to 20 minutes, stirring often, until dark golden and crisp. Lift out onto kitchen paper.400 g brown onions
3. In the same pan, fry the chopped garlic with a teaspoon of cumin and a pinch of chilli flakes for 1 minute. Add the chopped tomatoes and a pinch of salt and simmer for 10 minutes.1 tin chopped tomatoes3 cloves garlic
4. Drain the chickpeas and warm them in the sauce for the last 2 minutes. Layer the rice, lentils and pasta in bowls, spoon over the chickpeas and sauce, and pile the crispy onions on top.1 tin chickpeas

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