Koshari

Ingredients:

1 cup basmati rice
1/2 teaspoon turmeric
1/4 teaspoon cumin
vegetable stock
salt, to taste
3/4 cup puy lentils
1 cup chickpeas, cooked
1/2 cup vermicelli or elbow macaroni
1 teaspoon grapeseed oil
1 large onion
2 cloves garlic, minced
1 green chili, seeded and minced
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon aleppo pepper
1/4 teaspoon nutmeg
2 tomatoes, chopped
1/2 cup tomato puree
1 tablespoon apple cider vinegar
1 tablespoon parsley, chopped
lemon wedges

Cook the rice with the turmeric, cumin, stock, and salt. Set aside.

Boil the lentils until cooked. Set aside.

Boil the pasta until al dente. Drain and set aside.

Cut 3/4 of the onion into thin slices and caramelize or fry.

Meanwhile, finely dice the rest of the onion and cook with the garlic. Add the spices then stir in the tomatoes and puree. Season with salt. When tomatoes are cooked, remove from heat and stir in vinegar.

To assemble, layer rice, pasta, lentils, chickpeas, tomato sauce, fried onion, and parsley. Serve with a lemon wedge.