Dinner recipe
Busy-night koshari-inspired bowls with lentils, rice, macaroni, chickpeas, cumin tomato sauce, crispy onions, parsley, and lemon.
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Ingredients
saucepan, colander, frying pan, wide pan, knife, chopping board, grater
Method
Drain and rinse the green lentils and chickpeas. Finely slice the onions, grate the garlic, roughly chop the parsley, and cut the lemon into wedges. Keep the crispy onions ready for serving.
Bring a saucepan of salted water to the boil. Add the macaroni and cook for 8 to 10 minutes until tender with a little bite, then drain and toss with 1 tsp olive oil so it does not stick.
Heat 1 tbsp olive oil in a frying pan over a medium heat. Cook the sliced onions with a pinch of salt for 8 minutes until soft and golden at the edges. Stir in the garlic, cumin, and ground coriander for 30 seconds, then add the chopped tomatoes and vinegar. Simmer for 8 to 10 minutes until thick and glossy. Add a small pinch of sugar only if the tomatoes taste sharp.
Microwave the rice pouches to pack instructions. Heat the remaining olive oil in a wide pan, then add the lentils, chickpeas, warm rice, and 3 tbsp water. Stir gently for 3 to 4 minutes until hot, keeping the grains and pulses mostly intact.
Fold the drained macaroni through the rice, lentils, and chickpeas. Spoon the mixture into four shallow bowls, then ladle the cumin tomato sauce over the top.
Scatter the crispy onions and parsley over the bowls, then serve with lemon wedges. Add an extra splash of vinegar or squeeze of lemon at the table if anyone wants a sharper finish.
