Koshari

A popular Egyptian dish consisting of rice, lentils, and pasta covered in a zesty tomato sauce then topped with chickpeas and crispy onions.

servings: 4

total time: 2 hours 15 minutes

recipe by: Frankie

Ingredients

LEGUMES, RICE, AND PASTA:
1/3 cup dried chickpeas, rinsed
1/2 cup brown lentils, rinsed
1/2 cup jasmine rice, rinsed
salt & freshly ground black pepper
6 ounces macaroni pasta
TOMATO SAUCE:
2 pounds roma tomatoes
1 yellow onion, diced
4 garlic cloves, minced
1/4 cup water
1 tsp ground coriander
1 tsp ground cumin
1 tsp crushed red pepper flakes
3/4 tsp salt
2 TBSP red wine vinegar
ONION TOPPING:
1 yellow onion, sliced into rings
1/4 cup all-purpose flour
1/8 tsp salt
5 TBSP peanut oil

CONVERSION CALCULATOR

Directions

LEGUMES, RICE, AND PASTA:
Add the chickpeas to a small saucepan with 3 cups of water and bring to a boil over medium-high heat.
When the water begins to boil cover the pan and reduce the heat to medium-low. Simmer the chickpeas until tender, about 1 hour and 10 minutes.
Drain the chickpeas and set aside.
Add the lentils to a medium saucepan with 1 1/2 cups of water. Bring to a boil over medium-high heat then cover and reduce heat to medium-low and simmer for 15 minutes.
Drain the lentils and rinse under cold water then return the lentils back into the pan.
Add the rice to the pan with the lentils along with 2 cups of water, and 1/4 tsp salt. Bring to a boil over medium-high heat then cover and reduce heat to low. Simmer, covered (do not remove the lid), for about 20 minutes. Then let rest off the heat, keeping the lid on, for 10 more minutes.
Fluff the rice and lentils with a fork then set aside.
Cook the pasta according to package directions the drain and set aside.
TOMATO SAUCE:
Bring a large pot of water to a boil over medium-high heat.
Use a sharp knife to score an X mark on the bottom of each tomato then place the tomatoes in the boiling water.
Boil the tomatoes until the skins start to peel, about 1 to 2 minutes. Then drain the tomatoes and rinse under cold water.
Peel the skins off the tomatoes and discard then roughly chop the tomatoes.
Add the chopped tomatoes, diced onion, garlic, and water to a large saucepan over medium-high heat. Cook, stirring often while breaking up the tomatoes, until the sauce begins to boil.
Reduce the heat to medium then stir in the coriander, cumin, red pepper flakes, and salt.
Continue to cook, occasionally stirring and breaking up the tomatoes, until sauce thickens, about 25 minutes.
Stir in the vinegar and cook for 1 more minute then take the sauce off the heat and set aside.
ONION TOPPING:
Add the onion rings to a large bowl along with the flour and salt then toss to coat the onion rings in the flour.
Heat the peanut oil in a dutch oven or large pot over medium-high heat.
Shake any excess flour from the onion rings then fry the onions in the hot oil, stirring often, until crispy, 3 to 5 minutes.
Transfer the fried onions to a paper towel lined plate and set aside.
ASSEMBLY:
Spread the rice and lentils onto a large serving dish then cover with the pasta. Ladle HALF the tomato sauce over the pasta then sprinkle on the chickpeas and top with the fried onions.
Put the remaining tomato sauce into a bowl and serve on the side.