Koshari

Method

Soak chickpeas overnight, then boil with water until tender (approximately 1.5 hours), drain and set aside. In a separate pan, boil lentils in salted water for 20-25 minutes until just cooked but still holding their shape, then drain. Cook rice according to packet instructions, keeping the grains separate. Slice onions into thin rings and fry in 100ml oil until golden and crispy, removing half to drain on kitchen paper for garnish. In the remaining oil, sauté the remaining onions with garlic until fragrant, add tomato paste and cumin, then stir in tinned tomatoes and chilli powder, simmering for 15 minutes. Mix vinegar into the tomato sauce and season with salt and pepper. Layer the rice, lentils, and chickpeas in bowls, top with tomato sauce, and garnish generously with crispy fried onions.