Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 150 gDry brown lentils, rinsed
- 150 gDry long-grain white rice, rinsed
- 120 gDry small wheat pasta
- 240 gCanned chickpeas, drained
- 300 gOnions, thinly sliced
- 5 tbspOlive oil, divided
- 4 cloveGarlic, minced
- 400 gCanned crushed tomatoes
- 1 tspGround cumin
- ¼ tspChili flakes
- 2 tbspWhite wine vinegar
- 1 ¼ tspFine salt, divided
- 2500 mlWater, divided
Make it
- Put the lentils in a saucepan with 600 ml water and one quarter teaspoon of salt. Simmer for 20–25 minutes until tender but intact, then drain. In a second covered pan, combine the rice with 300 ml water and one quarter teaspoon of salt; bring to a boil, cover and cook on low for 15 minutes, then rest off the heat for 10 minutes.
- While these cook, heat 3 tablespoons of oil in a large skillet. Cook the onions over medium heat for 20–25 minutes, stirring frequently, until deeply golden with crisp edges. Lift onto a plate, leaving the flavored oil in the pan.
- Add the remaining oil and garlic to the skillet. Stir for 30 seconds, then add the tomatoes, cumin, chili, vinegar, 100 ml water and half a teaspoon of salt. Simmer for 15 minutes until saucy; warm the chickpeas in the sauce for the last 3 minutes.
- Bring the remaining 1.5 liters water and one quarter teaspoon of salt to a boil. Cook the pasta for the packet time until just tender, then drain thoroughly.
- Layer rice, lentils and pasta in four bowls. Spoon over the chickpea tomato sauce and finish with the onions. Serve the components hot.
Ingredients, recipe context & sources
Ingredient flags: Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.