Crispy Onion Koshari with Marinated Chickpeas

Recipe Collection: Dinner

Crispy Onion Koshari with Marinated Chickpeas brings the rich, authentic flavors of Egypt to your table. This vegetarian dish features a hearty blend of lentils, rice, and pasta, all enveloped in a spiced tomato sauce. Topped with crispy fried onions and marinated chickpeas, it offers a satisfying texture and depth of flavor. Perfect for gluten-free diets, this Egyptian cuisine classic is versatile enough for any meal.

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Overview

Experience the authentic flavors of Egypt with this enhanced Koshari recipe. This beloved street food combines lentils, rice, and pasta, all enveloped in a rich, spiced tomato sauce. We've elevated the dish with marinated chickpeas and a topping of crispy fried onions for added texture and depth of flavor. Perfect for a hearty, satisfying meal that brings a taste of Egypt to your table.

Diet Type

Vegetarian

Allergies

Gluten

Cuisine

Egyptian

Serving Size: 4

Cooking Time: 60 minutes

Ingredients

• 0.75 Cups brown lentils
• 4 Cups water
• 0.75 Cups uncooked long grain rice
• 1 Cup elbow macaroni
• 2 Tablespoons (tbsp) vegetable oil, divided
• 2 Large onions, sliced
• 4 Cloves garlic, minced
• 15.5 Ounces (oz) can diced tomatoes
• 0.25 Teaspoons (tsp) red pepper flakes
• 1 Teaspoon (tsp) cumin, ground
• 1 Teaspoon (tsp) coriander, ground
• 1 Teaspoon (tsp) smoked paprika
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 1 Cup canned chickpeas, drained
• 2 Tablespoons (tbsp) lemon juice
• 1 Teaspoon (tsp) olive oil
• 0.5 Teaspoon (tsp) kosher salt
• 0.25 Teaspoon (tsp) black pepper
• Lemon wedges

Steps

1. Prepare the Lentils and Rice: In a large saucepan, combine the lentils and water. Bring to a boil, then reduce to a simmer over medium heat for 25 minutes. Add the rice to the lentils and continue to simmer for an additional 20 minutes, or until the rice is tender. Drain any excess water.
2. Cook the Macaroni: In a separate saucepan, bring lightly salted water to a boil. Add the macaroni and cook until al dente, about 8 minutes. Drain and set aside.
3. Fry the Onions: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are golden brown and crispy. Remove from the skillet and drain on paper towels.
4. Prepare the Tomato Sauce: In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the minced garlic until fragrant, about 1 minute. Add the diced tomatoes, red pepper flakes, cumin, coriander, smoked paprika, salt, and pepper. Simmer over medium heat for 10 to 20 minutes, stirring occasionally, until the sauce thickens.
5. Marinate the Chickpeas: In a small bowl, combine the chickpeas, lemon juice, olive oil, kosher salt, and black pepper. Let them marinate while you prepare the rest of the dish.
6. Assemble the Koshari: In a large serving dish, combine the cooked lentils, rice, and macaroni. Pour the tomato sauce over the mixture and toss until evenly coated.
7. Serve: Top the Koshari with the marinated chickpeas and crispy onions. Serve with lemon wedges on the side for an added burst of freshness. Enjoy your enhanced Egyptian Koshari!

Enjoy your homemade Crispy Onion Koshari with Marinated Chickpeas!