This is a fantastic dish to feed a large crowd, a great alternative to potato salad for those summer BBQs or for a nutritous winter meal when vegetables are scarce.
1 C basmati rice
1 C dried pasta
1 400g tin chickpeas
1 400g tin lentils
1 C chicken stock and 2 C water
2 bay leaves
the finely grated rind and juice of 1 large lemon
1 tsp allspice
1/2 tsp cinnamon
2 onions sauteed
Black Earth Kasundi
optional: boiled eggs, crumbled feta and/or chicken
1-2 Tablespoons fresh, roughly chopped coriander
In a deep pan saute the rice and dried pasta in the olive oil until lightly browned. Add the chickpeas, lentils, stock, lemon, bay leaves and spices. Mix well. Cover with a lid and simmer until the liquid is absorbed and rice and pasta are cooked. Transfer to a large serving bowl or individual plates. Dress with generous servings of Black Earth Kasundi, sauteed onions, optional extras and lastly the fresh coriander.