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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Combine the chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally. | 2. Bring a pot of lightly salted water to a rolling boil. Cook the ditalani pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside. | 3. Combine the rice with enough cold water to cover; allow to soak for 20 minutes. Drain. | 4. Meanwhile, combine the lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and cook at a boil until tender, about 30 minutes. Drain. | 5. Heat the olive oil in a saucepan over medium-high heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add the crushed tomatoes, season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish. | 6. Melt the butter in a pot over medium-high heat. Add the rice to the butter, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour the chicken stock over the rice; bring to a boil. Season the rice mixture with salt and pepper, reduce heat to low, cover the pot, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. | 7. Mix the rice and lentils together on a large serving platter. Spread the cooked ditalani over the rice and lentil mixture. Serve with the marinated chickpeas, the tomato sauce, and the French-fried onions as condiments. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chickpea	1	can	drained rinsed	1133.4333	188.7556	61.3793	18.1109
red wine vinegar	1/4	cup		11.3525	0.1613	0.0239	0.0
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
cayenne pepper	1	teaspoon	ground	5.724	1.0193	0.2162	0.3109
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
ditalini pasta	1/2	package		-	-	-	-
grain rice	1 1/2	cups	rinsed	-	-	-	-
cold water				-	-	-	-
dark brown lentil	1 1/2	cups		-	-	-	-
water				-	-	-	-
salt black pepper	1 to taste	pinch	ground	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
yellow onion	1		minced	114.84	6.8382	0.8265	9.396
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
chicken stock	3	cups		259.2	25.416	18.144000000000002	8.64
french onion	1	can	fried	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.