Egyptian Koshari — Annabel Langbein

Ingredients

• 3 tbsp butter or extra-virgin olive oil
• 1/2cup vermicelli pasta broken into 4cm pieces
• 1 cup puy lentils
• 1 cup basmati rice
• 400g can chickpeas rinsed and drained
• 3 1/2 cups chicken stock vegetable stock, or water
• finely grated zest of 1/2 a lemon
• 1/2 tsp cinnamon
• 1 tsp allspice
• 1 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup chopped coriander plus extra leaves to garnish
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic
• 1 tbsp finely grated fresh ginger
• 1 tbsp ground cumin
• a pinch of chilli flakes
• 2 x 400g cans crushed tomatoes
• 1 tbsp sugar
• 2 tbsp red wine vinegar
• 1 tsp salt
• 1/4 cup extra-virgin olive oil
• 2 onions halved and thinly sliced