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Egyptian Koshary

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PREP TIME
20 min
COOKING TIME
60 min
TOTAL TIME
80 min
SERVINGS
8 servings
Dinner Egyptian Middle Eastern
Egyptian Koshary
Ingredients
  • 1 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 1/4 cup red wine vinegar
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1/2 (16 ounce) package ditalini pasta
  • 1 1/2 cups short-grain rice, rinsed
  • cold water, to cover
  • 1 1/2 cups dark brown lentils
  • water to cover
  • 1 pinch salt and ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 yellow onion, minced
  • 3 cloves garlic, minced
  • 1 (14 ounce) can crushed tomatoes
  • 1 tablespoon butter
  • 3 cups chicken stock
  • 1 (3 ounce) can French-fried onions
Instructions
1
Combine the chickpeas with vinegar, coriander, cayenne pepper, and cumin in a sealed container to keep fresh. Place it in the refrigerator while preparing other components of the dish, shaking occasionally.
2
Boil a large pot of water with a moderate amount of salt until it reaches a rolling boil. Cook pasta in the boiling water for approximately 8 minutes, or until it's cooked through yet still retains some firmness; drain and set aside.
3
Combine the rice with enough cold water to cover it completely. Allow the rice to soak for 20 minutes before draining.
4
Prepare a separate pot by combining lentils with enough water to cover them. Add salt and pepper to taste, then bring the lentils to a boil. Simmer the lentils until they become tender, about 30 minutes; drain.
5
Heat olive oil in a saucepan over medium-high heat. Cook and stir the onion and garlic in hot oil until they become translucent, taking about 5 to 7 minutes. Add crushed tomatoes; season with salt and pepper, then reduce the heat to medium-low and let it simmer while preparing other components of the dish.
6
Melt butter in a saucepan over medium-high heat. Add rice and increase the heat to high; fry for 4 to 5 minutes, stirring constantly. Pour in chicken stock and bring it to a boil. Season with salt and pepper; reduce the heat to low, cover, and cook until rice is tender, and liquid has been absorbed, taking about 20 minutes.
7
Combine the cooked rice and lentils on a large serving platter. Spread cooked pasta over the rice and lentil mixture. Serve with marinated chickpeas, tomato sauce, and French-fried onions.