Total time · 60 min
Egyptian Koshari with Lentils and Chickpeas
Rice, lentils, pasta, and chickpeas are stacked under tangy tomato sauce and crisp fried onions.
- Prep
- 20 min
- Cook
- 40 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~833 kcal per serving partial estimate
- Ingredient value
- ~$12.90 partial estimate; 9 of 10 ingredients estimated
Ingredients
- 1 cup Long-grain rice
- 180 g Brown lentils
- 240 g Cooked chickpeas
- 180 g Short macaroni
- 2 pieces Onions
- 400 g Crushed tomatoes
- 30 ml White vinegar
- 4 cloves Garlic
- 5 g Ground cumin
- 250 ml Canola oil
Directions
- 15 min
Cook lentils and rice separately until tender; boil macaroni al dente and rinse the chickpeas.
- 30 min
Fry onion rings until deeply golden; simmer tomatoes, garlic, cumin, and vinegar into a tangy sauce.
- 15 min
Layer rice, lentils, macaroni, and chickpeas; spoon over tomato sauce and crown with crisp onions.