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Categories:
onions garlic tomatoes rice dried lentils macaroni chickpeas paprika red pepper white vinegar lemon cumin coriander powder salt
Viewed: 92 - Published at: 2 years agoIngredients
- 4 whole Onions, Divided
- 6 cloves Garlic, Divided
- 2 cans (14 1/2 Oz. Or 411g Size) Diced Tomatoes
- 2 cups Rice
- 1 cup Dried Lentils (black Or Green, Not Puy)
- 9 ounces, weight Elbow Macaroni Or Ditalini Pasta, Plus Angel Hair Spaghetti Or Spaghettini, Broken Into 1-inch Pieces
- 1 can (15 Oz. Or 425g Size) Chickpeas Or Garbanzo Beans
- 2 Tablespoons Hot Paprika
- 2 pinches Crushed Red Pepper Flakes (optional)
- 18 cups White Vinegar
- 1 whole Large Lemon, Juiced
- 1 teaspoon Cumin Powder
- 1 Tablespoon Coriander Powder
- Salt And Pepper, to taste
- Oil, As Needed (about 3/4 Cup)
Method
- For the tomato sauce (can be prepared the day before and heated in microwave before serving): Stir-fry 1 minced onion with 2 cloves minced garlic in a pot with 1 tablespoon of oil.
- When soft and translucent, add diced tomatoes.
- Add 1 cup water and simmer for 15 minutes.
- Blend the sauce in blender (or use immersion blender) until smooth and return to heat.
- Boil for 5 minutes to thicken a bit.
- Add salt and pepper to taste.
- For the fried onions: Slice 2-3 onions very thinly, season with 1 teaspoon salt, and mix well to separate the onion layers.
- Fry on medium high in the widest pan you have in at about 1/4 cup oil.
- Keep stirring until very dark brown, almost black.
- Remove the now fluffy and crunchy onions with a slotted spoon to absorbent paper.
- Dont get rid of remaining oiluse it over pasta (see below).
- This process stinks up the house, so run your fan!
- For the rice: Saute rice and 1 teaspoon salt in 1 teaspoon oil over high heat to coat and heat.
- Add 4 cups hot (boiling) water, bring to boil.
- Reduce heat, cover, and simmer for 2030 minutes or until liquid is absorbed and rice is tender.
- (Or, just make rice the way you normally do, even in a rice cooker is fine.
- Theres nothing fancy about the rice.)
- For the lentils: Boil lentils in 4 cups water until tender, about 1520 minutes, until tender.
- Strain and season with salt and pepper.
- For the pasta: Boil pasta with salt added to water until just al dente; dont overcook.
- Rinse and strain, and mix with 1 tablespoon oil (fried onion oil if you have it!)
- and 1/2 teaspoon salt (optional).
- For the chickpeas (the easiest part of the recipe!
- ): Open can and rinse under cold water.
- For the hot paprika sauce (can be prepared the day before, no re-heating needed): Heat 3 tablespoons oil in a small pan.
- Remove from heat, mix hot paprika, plus a pinch or two of crushed red pepper flakes, to your heat tolerance.
- Add 3 tablespoons of the prepared tomato sauce and mix well.
- Serve in a small dish as a side topping.
- For the garlic lemon sauce (best prepared the day before, but can be made the day of): Whisk together 3 minced garlic cloves with white vinegar, lemon juice, cumin powder and coriander powder.
- Strain through a fine-mesh sieve and serve in a small dish as a side topping.
- To serve, layer your bowl or plate in this order: pasta, rice, lentils, tomato sauce, chickpeas, fried onions, hot paprika sauce (optional), lemon garlic sauce (optional).
