koshary

koshary
  • 1 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 1/4 cup red wine vinegar
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 (16 ounce) package ditalini pasta
  • 1 1/2 cups short-grain rice, rinsed
  • cold water, to cover
  • 1 1/2 cups dark brown lentils
  • water, to cover
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 yellow onion, minced
  • 3 cloves garlic, minced
  • 1 (14 ounce) can crushed tomatoes
  • 1 tablespoon butter
  • 3 cups chicken stock
  • 1 (3 ounce) can French-fried onions



  1. Combine the chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.
  2. Bring a pot of lightly salted water to a rolling boil. Cook the ditalani pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
  3. Combine the rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
  4. Meanwhile, combine the lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and cook at a boil until tender, about 30 minutes. Drain.
  5. Heat the olive oil in a saucepan over medium-high heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add the crushed tomatoes, season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
  6. Melt the butter in a pot over medium-high heat. Add the rice to the butter, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour the chicken stock over the rice; bring to a boil. Season the rice mixture with salt and pepper, reduce heat to low, cover the pot, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
  7. Mix the rice and lentils together on a large serving platter. Spread the cooked ditalani over the rice and lentil mixture. Serve with the marinated chickpeas, the tomato sauce, and the French-fried onions as condiments.

03/17/2017
koshary, Main Dish recipe PT10M PT2H 6 435 calories
Comment on this content
my kid's favorite pork chops
my kid's favorite pork chops
Sprinkle pork chops with steak seasoning. Brown both sides ..
151
rhubarb jam
rhubarb jam
In a saucepan, combine the rhubarb, sugar, orange zest, oran..
182
carrots with dried cherries
carrots with dried cherries
Bring one inch of water in a medium saucepan to a boil. Add..
136
chicken asparagus roll-ups
chicken asparagus roll-ups
Preheat oven to 475 degrees F (245 degrees C). Grease a baki..
200
squash with tomato and feta cheese
squash with tomato and feta cheese
Preheat the oven to 350 degrees F (175 degrees C). Lightly g..
143
hobo potatoes
hobo potatoes
Peel and cut up the potatoes and carrots into bite-size chun..
154
spinach and spaghetti squash quiche
spinach and spaghetti squash quiche
Preheat oven to 350 degrees F (175 degrees C).Pierce squash ..
2
163
old fashioned giblet stuffing
old fashioned giblet stuffing
Chop giblets and cook in butter in a medium skillet over med..
141
autumn muffins
autumn muffins
Preheat oven to 375 degrees F (190 degrees C). Grease muffi..
134
thai ginger chicken (gai pad king)
thai ginger chicken (gai pad king)
Bring the rice and water to a boil in a saucepan. Reduce hea..
3
878
romano chicken
romano chicken
Place chicken breasts on a pan. Place Swiss cheese and ham s..
842
kate's light n' fluffy buttermilk and chocolate chip waffles
kate's light n' fluffy buttermilk and chocolate chip waffles
In a large bowl, mix the flour, powdered buttermilk, baking ..
994
spicy african yam soup
spicy african yam soup
Heat the oil in a stockpot over medium heat. Saute onion, sw..
824