Koshery

Name: Koshery
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 10 portions
Ingredients: 5 garlic cloves; 40 g lemon juice; 20 g cider vinegar; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground black pepper; 1 tsp fine sea salt; 30 g oil; 5 garlic cloves; 600 g tomatoes; 25 g unsalted butter; 20 g white wine vinegar; 1 tsp ground black pepper; 1 heaped tsp vegetable stock paste, homemade; 1 tsp ground nutmeg; 1 tsp ground cardamom; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp fine sea salt; 480 g tinned chickpeas; 200 g short grain rice; 100 g dried brown lentils; 1000 g water; 1 heaped tsp vegetable stock paste, homemade; 3 tsp fine sea salt; water; 300 g short pasta, dried; 250 g onion; 2 Tbsp plain flour; 1 ½ tsp fine sea salt

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Prep. 30 min

Total 1 h 30 min

10 portions

Ingredients

Garlic Sauce

garlic cloves
5
lemon juice
40 g
cider vinegar
20 g
ground cumin
1 tsp
ground coriander
1 tsp
ground black pepper
1 tsp
fine sea salt
1 tsp

Tomato Sauce

oil
30 g
garlic cloves
5
tomatoes quartered
600 g
unsalted butter diced
25 g
white wine vinegar
20 g
ground black pepper
1 tsp
vegetable stock paste, homemade
1 heaped tsp
vegetable stock cube (for 0.5 l), crumbled
ground nutmeg
1 tsp
ground cardamom
1 tsp
ground cumin
1 tsp
ground coriander
1 tsp
fine sea salt
1 tsp

Lentils and Rice

tinned chickpeas drained, rinsed (2 x 400 g tin)
480 g
short grain rice
200 g
dried brown lentils
100 g
water plus extra for washing
1000 g
vegetable stock paste, homemade
1 heaped tsp
1 vegetable stock cubes (for 0.5 l each), crumbled
fine sea salt
3 tsp
water for cooking pasta
short pasta, dried (e.g. ditalini)
300 g