Kushari with Spiced Tomato Sauce

Ingredients

Quantities are for one portion.

• 0.5 tspchili flakes
• 1 tbspwhite vinegar
• 40 gshort-grain white rice (dry weight)
• 40 gelbow macaroni (dry weight)
• 1onion, thinly sliced
• 1 tbspvegetable oil
• salt to taste
• 1 tspground cumin
• 40 gbrown lentils (dry weight)
• 100 gcanned chickpeas, drained
• 200 mltomato passata
• 2garlic cloves, minced

Method

1. In a small pot, boil the brown lentils until just tender, then drain and set aside.
2. In a separate pot, cook the short-grain white rice until fluffy.
3. Bring another pot of salted water to a boil and cook the elbow macaroni until al dente, then drain well.
4. Heat the vegetable oil in a frying pan over medium-high heat and fry the thinly sliced onion until deeply brown and crispy, then remove and drain on a paper towel.
5. In the same pan using the residual oil, briefly sauté the minced garlic, ground cumin, and chili flakes until fragrant.
6. Pour in the tomato passata and white vinegar, simmering the sauce for ten minutes until slightly thickened.
7. To assemble, layer the warm rice, lentils, macaroni, and chickpeas in a large bowl.
8. Pour the hot, spiced tomato sauce generously over the top and garnish with the crispy fried onions.