Hot "Koshary"

Description

Koshary is a dish of Arabic cuisine, five years disdainfully and arrogantly avoided it until one day I tried it... and loved forever!!! My version of koshary with chickpeas, but you can add lentils or peas, and, in fact, anything at all, but I love to cook so... Come on in, help yourself and attached!!!

Ingredients

Figure

250 g
Chickpeas

250 g
Pasta

220 g
Vermicelli

1 handful
Onion

1 Tbsp
Garlic

3 tooth
Puree tomato

500 ml
Vinegar

1 Tbsp
Salt
Brown sugar
Olive oil
Cilantro

1 coup

Cooking

Here our main characters from the Mistral. In principle, the rice you can use any that You like, but in my opinion Jasmine is best suited of rice for Arabian cuisine.

Boil the chickpeas according to the instructions on the package. I usually soak the chickpeas overnight and boil in the morning.

Rice can be boiled according to package instructions or cook in Arabic, which I did. http://www.povarenok .ru/recipes/show/126 952/ if you want to use.

The pasta in this dish is small and usually are used several types. I was able to buy here are 3 types of pasta.

Because cooking time in these almost odinakovoe pasta, I boiled them all in one pot. Those that need to cook for a minute longer, I threw into the pan a minute before the rest. Need to cook until tender, but not overcooked!!!

When the chickpeas, rice, and pasta are ready, make sauce. There is one rule - tomato sauce. You can cook any sauce of medium thickness to Your liking or use my recipe.

So. Reheat on the stove a saucepan, add a small amount of olive oil, heat. Pour tomato puree and stir bring to a boil. Add dried onion, spices, vinegar and garlic, passed through chesnokodavku. If there are dried onions, just saute chopped onions and add to the sauce. You can also add raw onion, as You like. Stir over low heat and boil for a few minutes. Gently try and add, if anything it would take in order to Your taste.

Chop the cilantro, add to the sauce, stir and turn off the stove. Cover sauce with a lid.

Assembling our dish. If You boiled all the ingredients that you just can mix all in any bowl or tureen. As I boiled the chickpeas in advance, I decided to warm up all together in the wok. Pour in a heated pan with a little oil. Spread the chickpeas and a couple of minutes, stirring heated it.

Add pasta, mix, add the rice. Pour all the sauce. Mix. Turn off the stove. Our dish is ready!!! Bon appetit!!!

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