Koshari: Egyptian Rice, Lentils, Chickpeas and Pasta

Name: Koshari: Egyptian Rice, Lentils, Chickpeas and Pasta with a Vinegary Tomato Sauce and Chopped Salad
Total time: 60 min
Yield: 2, 3 or 4 people
Ingredients: 100 Grams of Brown lentils; 1 Piece of Red onion; 1 Tbsp of Vegetable oil; 150 Grams of Sushi rice; 8 Grams of Coriander cumin powder; 1 Piece of Vegetable stock cube; 350 ML of Water; 240 Grams of Chickpeas; 50 Grams of Macaroni pasta; 40 Grams of Crispy onions; 3 Piece of Garlic cloves; 2 Piece of Tomatoes; 1 Tbsp of Olive oil; 70 Grams of Tomato paste; 4 Grams of Cumin powder; 45 ML of White vinegar; 100 ML of Water; 0 Tsp of Salt; 0 Tsp of Black pepper; 5 Grams of White sugar; 2 Piece of Cucumber; 150 Grams of Cherry tomatoes; 15 Grams of Fresh coriander; 1 Piece of Fresh jalapeno; 1 Piece of Lime; 1 Tbsp of Olive oil; 0 Tsp of Salt

with a Vinegary Tomato Sauce and Chopped Salad

Our version of the beloved Egyptian national dish, a popular street food that's rich in carbs and plant-based protein!

24 Reviews

Cals 912 · Prot 40 · Carbs 177 · Fat 9

Vegetarian

Vegan

Global Eats

60 min

Koshari: Egyptian Rice, Lentils, Chickpeas and Pasta with a Vinegary Tomato Sauce and Chopped Salad

Our version of the beloved Egyptian national dish, a popular street food that's rich in carbs and plant-based protein!

24 Reviews

Cals 912 · Prot 40 · Carbs 177 · Fat 9

Vegetarian

Vegan

Global Eats

Ingredients

Koshari

Brown lentils

100 Grams

Red onion

1 Piece

Vegetable oil

1 Tbsp

Sushi rice

150 Grams

Coriander cumin powder

8 Grams

Vegetable stock cube 15*

1 Piece

Water

350 ML

Chickpeas

240 Grams

Macaroni pasta 10*11*

50 Grams

Crispy onions

40 Grams

Red Sauce

Garlic cloves

3 Piece

Tomatoes

2 Piece

Olive oil

1 Tbsp

Tomato paste

70 Grams

Cumin powder

4 Grams

White vinegar

45 ML

Water

100 ML

Salt

0.3 Tsp

Black pepper

0.3 Tsp

White sugar

5 Grams

Salad

Cucumber

2 Piece

Cherry tomatoes

150 Grams

Fresh coriander

15 Grams

Fresh jalapeno

1 Piece

Lime

1 Piece

Olive oil

1 Tbsp

Salt

0.3 Tsp

Allergens

*15 Celery, *10 Wheat, *11 Gluten

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3813 / 912
Fats (g)	9.2
of which saturated (g)	1.1
Carbohydrates (g)	177
of which sugars (g)	18.9
Fibers (g)	21.1
Proteins (g)	40.1
Salt (g)	1.8

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Rinse and drain the lentils.
Bring a small pot of salted water to a boil over a high heat.
Add the lentils and cover.
Cook on low heat for 10-12 min or until they are par-boiled, or halfway cooked through.
Drain, rinse, and set aside.

Tip! Make sure not to overcook the lentils as they will finish cooking with the rice in step 3.

2 Make salad

Meanwhile, peel and finely chop the onions.
Chop the cucumbers into small dice.
Slice the cherry tomatoes in quarters.
Pick and finely chop the coriander.
Deseed and thinly slice the jalapeno.
Slice the lime in half.
In a bowl, combine half the onions (reserving the rest for the rice), the cucumber, cherry tomatoes, and jalapenos (spicy!) to taste.
Add the coriander, a drizzle of olive oil, salt, pepper, and lime juice.

Tip! Sensitive to spice? Leave out the jalapenos!

3 Cook rice

Heat a large non-stick pot over medium-high heat with a drizzle of oil.
Fry the reserved onion for 1-2 min until softened.
Add the rice and cook for 1 min, stirring to coat the grains in the oil.
Add the par-boiled lentils, coriander cumin powder, stock cube, and 350 ml measured water.
Bring to a boil then lower the heat and cover.
Cook for 18-20 min or until the water is absorbed and the rice and lentils are fully cooked through.

4 Boil pasta

Meanwhile, drain the chickpeas.
Bring another pot of salted water to the boil.
Add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking.
During the last few minutes, add the chickpeas to the boiling water to warm through. Drain.
Reserve the pot.

5 Make sauce

Peel and finely chop the garlic.
Chop the tomatoes into small bite-sized pieces.
Heat the reserved pot to medium heat with a drizzle of olive oil.
Add the garlic and fry for 1 min until fragrant.
Add the tomato paste and chopped tomatoes. Cook for 1-2 min until they break down.
Add the cumin powder, vinegar, measured water, and a pinch of salt and pepper.
Simmer the sauce for 3-5 min on low until it thickens.

Tip! To balance the acidity of the tomato sauce, you can add a small pinch of sugar at the end.

6 Serve

Divide the Koshari amongst plates, starting with a layer of Egyptian Rice and Lentils, followed by the Pasta and Chickpeas.
Spoon over the Vinegary Tomato Sauce and top with the crispy onions.
Serve with the Chopped Salad alongside.