"Koshari for 6 packed and ready to go!
Did you guys figure out what I was making from my Instagram Story last night? Can't get any more traditional than that!"
Classic Koshari With Chickpeas
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Recipe Intro From theegyptianepicurean
This filling meal is vegan-friendly and the definition of classic Egyptian comfort food.
Serves 6
Ingredients:
4 cups elbow pasta (or any of the small variety)
1 1/2 cups brown or red lentils, washed
2 cups Egyptian/short grain rice, washed and soaked
1 2/3 cups water
1 white onion
1 can chickpeas
1 large jar tomato sauce
1 tablespoon minced garlic
2 tablespoons cumin
1 tablespoon salt
Lots of vegetable oil
Directions:
Cut the onion into quarters and separate rings, fill a medium saucepan with 2 inches of veg oil on medium heat. Fry the onions for 10-15 until brown and crispy. Lay out on kitchen paper.
Boil pasta in a large pot with some 1 teaspoon of salt, drain when cooked as set aside. In a separate casserole, take some of the oil you fried the onion in, heat then add rice and lentils with cumin and salt. Mix for about 2 minutes then add the water and bring to a boil. Cover and simmer for 15-20 minutes.
Lastly, fry garlic in a small sauce pan with some of the onion oil until light brown, add tomato sauce and stir for a couple of minutes. -
Assemble by placing a few spoonfuls of the rice and lentil mix, then pasta, chickpeas, sauce and a sprinkle of dried onion.