Yield: 7 servings
For the sauce:
- 1 6 oz can tomato paste
- 1 cup water
- 2 teaspoons cumin
- 1 teaspoon white wine vinegar, more to taste
- 1 teaspoon ground black pepper, more to taste
- 2 tablespoons olive oil
- 0.5 onion, diced
Pre-soaking the lentils and especially the chickpeas is recommended before cooking them. Alternately, canned chickpeas can be used. (Drained, one third of the can.) Cook the rice, chickpeas, and lentils until tender, the macaroni until al dente.
In a sealable container (I use a large Tupperware), layer the rice, the lentils, and the macaroni, and then the chickpeas.
Saute the diced onions in olive oil until crisp, drain off the excess oil if you want.
To make the sauce, mix the tomato paste and water in the saucepan, put on medium high heat, add the cumin, black pepper and vinegar, mixing them in well. Heat the sauce until it loses most of its liquids, add warm or hot water and leave it on low heat till simmer ,using a hand blender to increase consistency is optional.
To serve, scoop 1.5 cups of the koshari into an individual bowl, pour the sauce over the serving, and garnish with 1 tablespoon of the onions. Add vinegar and black pepper to taste.