2 cups/250 g dried
garbanzo beans/ chickpeas, soaked overnight and drained
2 cups/200 g lentils
Sauce:
1 onion, finely chopped
1 clove garlic, finely chopped
2 tbsp extra-virgin olive oil
3/4 cup/180 g peeled
plum tomatoes, chopped
1/8 tsp red pepper flakes
salt and freshly ground
blackpepper
to taste
2 cups/4oo g rice
10
oz/3oo g small soup pasta
10 oz/3oo g macaroni
2 tbsp extra-virgin olive oil
2 large onions, sliced into
rings
2 large eggs, lightly beaten
1/3 cup/50 g all
purpose/plain flour
Method:
Cook the garbanzo beans in a large pot of boiling water
for about 1 hour, or until tender. Drain and set aside.
Cook the lentils in a large pot of boiling water for
about 30 minutes, or until tender. Drain and set aside.
Sauce: Sauté the onion and garlic in the oil in a large
frying pan over medium heat for 5 minutes, or until the
garlic is pale gold.
Stir in the tomatoes, red pepper flakes, and season with
salt and pepper. Cook for 5 minutes.
Cook the rice in a large pot of salted boiling water for
12-15 minutes, or until tender. Drain.
Cook the two types of pasta separately in large pots of
salted boiling water until al dente. Drain.
Heat the oil in a large frying pan until very hot.
Dip the onion rings in the egg, followed by the flour.
Fry the rings in small batches for 4-5 minutes, or until
golden and crisp.
Layer the rice, pasta, garbanzo beans, and lentils on a
serving dish. Drizzle with the sauce and arrange the
onion rings around the edge of the plate.
Serve hot.
Vegetarian
Recipes - Pasta Surprise Recipe
