Koshari

Directions

• Cook lentils: combine lentils and 4 cups (approx 946 ml) water in a pot, bring to boil, reduce heat and simmer 15–17 minutes until just tender but still slightly firm; drain and season lightly with salt.
• Combine par-cooked lentils and drained rice in saucepan over medium-high heat with 1 tbsp oil, salt, pepper and coriander; cook 3 minutes stirring.
• Add warm water to cover rice and lentils by about 1.5 inches (about 3 cups / 710–750 ml); bring to boil, reduce, cover and simmer about 20 minutes until liquid absorbed and rice and lentils are cooked; keep covered and rest 5 minutes.
• Cook macaroni according to package instructions in boiling salted water with a little oil until al dente; drain.
• Warm canned chickpeas briefly in microwave or on stove.
• Make crispy onion topping: sprinkle sliced onion rings with salt and toss in flour to coat, shake off excess.
• Heat vegetable oil in a large skillet over medium-high and fry onion rings, stirring often, until caramelized and crispy 15–20 minutes (do not burn).
• Assemble: layer rice and lentils, add macaroni and warm chickpeas, top with crispy onions and serve.