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Egyptian Koshari
This national dish of Egypt, koshari, is served everywhere, from roadside stalls to up-market restaurants. It is a deliciously comforting spicy dish and is a great vegan meal option.
Prep Time
15 mins
Cook Time
30 mins
Serves
4–6
Vegan
Potluck
Kids
Vegetarian
Ingredients
3 tbsp butter, or extra-virgin olive oil
1/2cup vermicelli pasta, broken into 4cm pieces
1 cup puy lentils
1 cup basmati rice
400g can chickpeas, rinsed and drained
3 1/2 cups chicken stock, vegetable stock, or water
finely grated zest of 1/2 a lemon
1/2 tsp cinnamon
1 tsp allspice
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup chopped coriander, plus extra leaves to garnish
SPICY TOMATO SAUCE
2 tbsp extra-virgin olive oil
2 cloves garlic
1 tbsp finely grated fresh ginger
1 tbsp ground cumin
a pinch of chilli flakes
2 x 400g cans crushed tomatoes
1 tbsp sugar
2 tbsp red wine vinegar
1 tsp salt
CRISPY ONIONS
1/4 cup extra-virgin olive oil
2 onions, halved and thinly sliced
Method
SPICY TOMATO SAUCE
To make the Spicy Tomato Sauce, heat oil in a frypan, add garlic, ginger, cumin and chilli and fry gently for 1-2 minutes.
Add tomatoes, sugar, vinegar and salt and simmer until lightly thickened (10-15 minutes).
While the sauce is cooking, heat butter or oil in a pot with a close-fitting lid, add vermicelli or rissoni and cook for 1-2 minutes until lightly browned
Add lentils, rice, chickpeas, stock, lemon zest, cinnamon, allspice, salt and pepper.
Stir, bring to a simmer, cover and cook until liquid has fully absorbed and pasta, lentils and rice are tender (30 minutes).
CRISPY ONIONS
While the lentil mixture is cooking, make Crispy Onions by heating oil in a frypan, adding onions and frying until golden and crispy (15 minutes).
Drain onions on paper towels and set aside.
To serve, tip the lentil mixture into a serving bowl and mix in coriander leaves.
Taste Spicy Tomato Sauce and adjust seasonings.
Spoon sauce on top of lentils and scatter with crispy onions and extra coriander.
