One-pot koshari (Egyptian pasta, rice and lentils)

Method

1. Begin by making the sauces. For the tomato sauce, add a drizzle of oil to a medium saucepan over a medium heat. Fry the garlic until fragrant, then stir in the ground coriander. Pour in the passata along with 125ml water (use this to rinse out the passata jar/tin), the vinegar and ground cumin. Season with a pinch of salt and pepper, then bring to a simmer. Turn the heat down to low and keep warm.
2. To make the daa’ah, add all the ingredients to a separate saucepan along with 120ml water and a pinch of salt and pepper. Bring to the boil, then set aside to cool.
3. Finally, if you’d like to have a third spicy sauce, pour a drizzle of oil into a third saucepan over a high heat. Add the chilli flakes, then add 2 ladles of the tomato sauce, stirring to combine. Set aside.
4. To make the koshari, pour the sunflower oil into a large lidded saucepan over a high heat. Toss the sliced onions with the cornflour. Deep-fry the onions in the hot oil until they turn golden brown, then lift them out with a slotted spoon and drain on kitchen paper.
5. Fill and boil a kettle. Pour off roughly half the oil used to cook the onions. Add all the koshari ingredients to the remaining oil (except the spaghetti and chickpeas). Pour in enough boiling water to come up 1cm higher than the ingredients, then add the spaghetti on top. Cover the pan with the lid and simmer for 20 minutes.
6. Give the koshari a mix, then divide among bowls. Top generously with the daa’ah and tomato sauces, plus the chilli sauce if you like. Garnish with the chickpeas and a sprinkle of fried onions. I say sprinkle, but in reality you want to load it with them – there are never enough!