Koshari

1. Cook the lentils: bring the lentils and 4 cups of water to the boil in a medium pot, drop to a low heat, and cook until just tender, 15 to 17 minutes. Drain and season with a little salt. They should still have a bite, as they finish cooking with the rice.
2. For the rice, drain off any soaking water and add it to the par-cooked lentils in the pan over medium-high heat with 1 tbsp oil, salt, pepper and coriander. Cook for 3 minutes, stirring often. Add warm water to cover by about 1.5 inches (roughly 3 cups), bring to the boil, then cover and cook until the liquid is absorbed and both rice and lentils are done, about 20 minutes. Leave covered and undisturbed for 5 minutes.
3. Meanwhile, cook the macaroni in boiling salted water with a little oil until al dente, then drain.
4. Warm the chickpeas briefly in the microwave before serving.
5. Make the crispy onion topping: scatter the onion rings with salt, toss them in flour, and shake off the excess. Heat the oil in a large skillet over medium-high heat and cook the onions, stirring often, until deeply caramelised and crisp but not burnt, 15 to 20 minutes.
6. Layer up the rice and lentils, the macaroni and chickpeas, then crown with the crispy onions and serve.

Tips from the ZestyPlate Kitchen

• Part-cook the lentils first so they finish off alongside the rice and keep their shape instead of collapsing.
• Fry the onions low and slow until deeply golden and crisp; they're the best bit, so don't rush them.
• Keep the components apart until you serve, then layer them up for the best contrast of textures.
• A sharp tomato sauce and a splash of garlicky vinegar (da'a) bring the whole bowl alive.