Call Us | +1- 845-831-8311

Our Recipe Single

img

Koshary

It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum. It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letter.

Ingredients

    • 1 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed

    • ¼ cup red wine vinegar

    • 1 teaspoon ground coriander

    • 1 teaspoon ground cayenne pepper

    • ½ teaspoon ground cumin

    • ½ (16 ounce) package ditalini pasta

    • 1 ½ cups short-grain rice, rinsed

    • cold water, to cover

    • 1 ½ 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 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 pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.

  3. Combine rice with enough cold water to cover; allow to soak for 20 minutes. Drain.

  4. Meanwhile, combine lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and simmer until tender, about 30 minutes. Drain.

  5. Heat olive oil in a saucepan over medium-high heat; cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes. Add crushed tomatoes; season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.

  6. Melt butter in a pot over medium-high heat; add rice, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour in chicken stock and bring to a boil. Season with salt and pepper; reduce heat to low, cover, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.

  7. Mix rice and lentils together on a large serving platter. Spread cooked pasta over the rice and lentil mixture. Serve with marinated chickpeas, tomato sauce, and French-fried onions.