Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 1 1/2 cups brown lentils, rinsed
• 1 1/2 cups medium-grain rice, rinsed
• 1/2 tsp ground coriander
• 2 cups small macaroni
• 1 can (14 oz) chickpeas, drained and rinsed
• 2 large onions, thinly sliced
• 1/2 cup vegetable oil
• 1 tsp salt, plus more to taste
• 14 oz tomato passata
• 4 garlic cloves, minced
• 2 tbsp white vinegar
• 1 tsp ground cumin
• 1/2 tsp chilli flakes (optional)

Method

1. Cook the lentils in plenty of salted water for 18 to 20 minutes until tender but not mushy. Drain, reserving the cooking liquid.
2. Cook the rice in 2 1/2 cups of the lentil liquid with the coriander and a pinch of salt: bring to a boil, cover, and simmer on low for 15 minutes, then rest off the heat for 10 minutes.
3. Cook the macaroni in salted boiling water until just tender, then drain.
4. Heat the oil in a wide frying pan over medium heat. Fry the sliced onions, stirring often, for 15 to 20 minutes until deep golden and crisp at the edges. Drain on paper towels and season with salt; reserve the onion oil.
5. For the tomato sauce, heat 2 tablespoons of the reserved onion oil in a saucepan. Fry half the garlic for 30 seconds, add the passata, cumin, and chilli flakes, and simmer for 10 minutes. Season with salt.
6. For the garlic-vinegar dakka, heat 1 tablespoon of onion oil, fry the remaining garlic for 30 seconds, add the vinegar and 1/4 cup water, and simmer for 1 minute.
7. Warm the chickpeas through in a little of the tomato sauce.
8. To serve, layer rice, lentils, and macaroni in bowls, spoon the tomato sauce over, and top with chickpeas and a generous pile of crispy onions. Pass the dakka at the table.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).