Makes about 6 servings
For the foundation:
- 1/4 cup brown lentils (or half a tin)
- med white rice, 1 cup
- cumin, 1 tbsp
- fideo, 1/2 cup (you can often find this in the spanish section of your grocery store. If you cant find it, chop up some angel hair pasta)
- water, 2.5 cups
- olive oil, 1 tbsp
- s+p
For the tomato sauce:
- tomato paste, 4 tbsp
- one 14oz can of whole tomatoes
- 2 cloves garlic, minced
- a fourth of an onion, diced small
- olive oil, 1 tbsp
- cayenne, 1/4 tsp
- coriander, 1/4 tsp
- cumin, 1/2 tsp
- turmeric, 1/4 tsp
- a pinch of paprika
- a sprinkle of red pepper flakes
- black pepper, 1/4 tsp
- 1 bay leaf
The other stuff:
- macaroni, 1 cup
- 1/4 tbsp nutmeg
- chickpeas, 1 14oz tin
- garlic, 1 clove pressed
- red wine vinegar, 2 tbsp
- either batter and fry your own onions or get some french’s fried onions, to top
This dish, though it has many parts, is very simple to make. First, rinse and boil your lentils for 2 mins, leave covered for an hour. If you are feeling lazy and dont want to deal with soaking beans (like me most of the time), just mix in half a tin of brown lentils with the rice when its done, I have tried it both ways and I think they both taste great. Boil up some water and cook up that macaroni, when drained and finished add in a nob of butter and a healthy grating of fresh nutmeg and then put to the side.
Second, pop your rice, fideo, and lentils in a medium saucepan with come cumin and black pepper. Sautee for 5. Add water. Bring to boil then cover and take down to low heat. Cook until done. Put to the side. Sautee onion, garlic, and spices in a skillet for a few minutes, add tomatoes and paste and let hang out on low for at least 15 mins. Put aside. Toss your chickpeas in red wine vinegar and a pressed garlic clove. Assemble as so: one decent layer of rice, lentil mixture, a thinner layer of macaroni, drizzle over your tomato sauce, top with chickpeas and fried onions. FINI