Amazing Egyptian Kocheri

|Calder's Kitchen
Egyptian Kocheri with Spicy Tomato Chutney & Chickpe Sauce

This is definitely the most exotic and authentic customer creation we have received so far! And possibly the first North African speciality to have any Calder's Kitchen products included as a key ingredient! :)

Ladies and gentlemen, we bring you Egyptian Kocheri made with Calder's Kitchen Spicy Tomato Chutney and chickpea sauce

Egyptian Kocheri with Spicy Tomato Chutney & Chickpea Sauce

Andrew Calder

Cuisine

North African

Category

Main Course / Dinner

Delicious authentic North African, spiced, fragrant vegetarian supper

Ingredients

    For the Kocheri

    • 200 g green lentils
    • 40 g (3 tablespoons) butter
    • 50 g vermicelli noodles broken into 2 inch pieces
    • 350 ml water
    • 1/2 teaspoon ground nutmeg
    • 1 1/2 teaspoons cinnamon
    • 2 large onions
    • 2 tablespoons olive oilPinch of salt
    • Pinch of salt

    For the Spicy Chickpeas

    • 4 tablespoons olive oil
    • 2 garlic cloves, chopped or crushed
    • 2 teaspoons cumin
    • 1 tsp Paprika
    • 2 Tins of chopped tomatoes
    • 2 generous tablespoons of Calder’s Kitchen Spicy Tomato Chutney
    • 2 tins of cooked chickpeas
    • 250 mls water
    • 1 teaspoon salt
    • Freshly ground pepper

    Garnishes

    • Chopped Coriander
    • Lime Wedges

    Directions

      To cook the tomato sauce:


      2. Heat the olive oil in a sauce pan. Add the garlic and fry for 1 minute.
      3. Add the spices and cook another minute.
      4. Add the tomatoes, water, Calder’s Kitchen Spicy Tomato Chutney, salt and pepper.
      5. Stir to combine and bring to a boil. Lower the heat and simmer for 30 minutes, until slightly thickened.
      6. Taste for seasoning; adjust for salt and pepper.

        7. (The tomato sauce can kept warm or made ahead, refrigerated and reheated)

      To cook the onions:


      2. Heat the oil in a large frying pan add the onions and a pinch of salt.
      3. Stir the onions in the oil, then cook over medium, until they are brown and caramelised, stirring when needed.
      4. Adjust the heat to keep the onions from cooking too quickly or burning. Cooking the onions can take anywhere from 25 to 35 minutes.

      To cook the lentils


      2. Put the lentils in a sieve and rinse under cold running water. Transfer the lentils to a large pan, cover with plenty of cold water (at least 4 times their volume).
      3. Bring to a boil, then reduce the heat and simmer for 20 minutes. The lentils should be tender, but still not mushy.
      4. Drain and set aside.

      To cook the vermicelli and the rice:


      2. Heat the butter in a large lidded saucepan over low heat, add the raw vermicelli. Cook, stirring until it turns golden brown.
      3. Add the rice, nutmeg and cinnamon; mix with the vermicelli to coat the rice evenly with butter and continue cooking about 1 minute.
      4. Pour in the water, bring to a boil, reduce the heat to the lowest possible setting, cover with a lid and cook 12 minutes.
      5. Turn off the heat, remove the lid, place a folded tea towel over the top of the pan and return the lid. Leave the rice to rest for 5 to 10 minutes. (The towel absorbs the steam coming off the rice so it can finish cooking without extra moisture dripping back on to the grains- this makes it nice and fluffy)
      6. Fluff the rice with a fork, add the lentils and most of the onions. Keep some for garnish. Serve hot or at room temperature with the chickpeas.