Ingredients
300g Nobo rings pasta
1 cup Nobo Vermicelli pasta
1 cup boiled chickpeas
1 cup boiled black lentils
4 fried onions
2 tbsp olive oil
½ tsp salt/ to taste
2 cups Egyptian rice
1 ½ cups water
Tomato sauce
1 ½ kg peeled and chopped tomatoes
1 cup tomato sauce
½ onion
3 cloves garlic
2 ½ tsp sugar
1 tsp salt
2 basil leaves
1 cup water
Directions
- Boil the water in a large pot (5 litres for every 500g of pasta). Add salt to taste.
- Add Nobo pasta to the boiling water and stir continuously so it doesn’t stick together. Cook for 5-6 minutes.
- Add a bit of olive oil to a pan and cook the garlic and onions for 2 minutes until soft, golden, and fragrant.
- To peel the tomatoes easily, blanch for 2 minutes, then peel and dice. Combine the diced tomatoes, tomato paste, basil leaves, sugar, water, salt, pepper, and thoroughly cook until thick. Set aside.
- In a large pot, boil the lentils.
- In another large pot, boil the chickpeas.
- Toast the vermicelli in olive oil, add the rice together with the cooked lentils, then the water. Leave to boil until cooked.
- Fry the onion slices in a bit of oil until golden brown.
- In a serving dish, add the rice and Nobo Vermicelli first, then top it with the sauce, lentils, onions, and chickpeas. Serve hot.
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