Method

Drain chickpeas and discard the soaking liquid. Place chickpeas in a large saucepan. Cover with plenty of fresh cold water and bring to the boil, then turn down heat and gently simmer for 1 hour or until tender. Drain well.

In another saucepan, cook brown lentils in plenty of water for 30-40 minutes or until tender, then drain well.

In separate saucepans, cook rice in boiling water for 12 minutes or until tender to the bite, then drain well. Cook pastas in boiling salted water for 7-10 minutes or according to packet instructions until tender to the bite, then drain well.

Heat a frying pan, add oil and onions and cook over a medium high heat for 8-10 minutes, stirring frequently until onions are browned and crisp. Remove to one side - these onions are a garnish.

Add garlic and spices to remaining oil in the pan and cook gently for 1 minute, stirring constantly, to release the flavours. Add cooked chickpeas, pastas, rice and lentils, and stir and toss to coat in the flavoured oil and to heat through. Season with salt and pepper to taste.

Serve koushery garnished with browned onions and with spicy tomato sauce on the side (recipes below).

Tomato Sauce

Makes 1 cup

Heat a saucepan, add oil, garlic and spices and cook for 1 minute, stirring constantly. Add sugar, vinegar and tomatoes and bring to the boil. Turn down the heat and simmer gently for 20 minutes or until thick.

Season with salt and pepper to taste.

Spicy Sauce

Makes ½ cup

Place all ingredients in a saucepan and bring to the boil. Simmer for 5 minutes or until reduced by half. Remove to cool.

All recipes ©copyright Julie Le Clerc, Taking Tea in the Medina (Penguin 2006)