Egyptian Koshari with Tomato Cumin Sauce

Egyptian-inspired koshari brings rice, lentils and pasta together with a spiced tomato sauce, chickpeas and crisp onions. This home-cook version separates the components so you can prepare them efficiently.

Prep: 15 minutes · Cook: 45–55 minutes · Serves: 4

Ingredients

For the bowl

• 150 g brown or green lentils, rinsed
• 180 g long-grain rice, rinsed
• 150 g small pasta, such as macaroni
• 1 can (240 g drained) chickpeas, rinsed and drained
• 2 tbsp neutral oil, divided
• 2 medium onions, thinly sliced
• Salt, to taste

For the tomato sauce

• 1 tbsp olive oil
• 3 garlic cloves, finely chopped
• 400 g canned chopped tomatoes
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1 tbsp white vinegar
• 120 ml water, plus extra if needed
• Chilli flakes, optional

Method

1. Put lentils in a saucepan, cover with plenty of water and simmer for 18–25 minutes until tender but not mushy. Drain and season lightly.
2. Cook the rice according to its package directions. Cook the pasta separately in salted boiling water until just tender, then drain.
3. For the onions, heat 2 tbsp oil in a wide pan over medium heat. Add sliced onions and cook, stirring often, for 15–20 minutes until deep golden and crisp at the edges. Drain on a paper towel; reserve the oil.
4. For the sauce, warm 1 tbsp olive oil in a saucepan. Cook garlic for 30 seconds, then add tomatoes, tomato paste, cumin, vinegar, water and optional chilli. Simmer 12–15 minutes, stirring, until spoonable. Add a splash of water if too thick and season to taste.
5. Warm the chickpeas in a little water or fold them into the lentils. Assemble bowls with rice, lentils, pasta and chickpeas. Spoon over tomato sauce and finish with crisp onions.

Helpful notes

• Keep cooked components separate until serving for the best texture.
• For a gluten-free variation, omit the wheat pasta and use a suitable certified gluten-free pasta; check all labels.
• Cool leftovers promptly and refrigerate in covered containers. Reheat until steaming hot.

Allergen note: This recipe contains wheat/gluten if made with regular pasta. Check packaged pasta and tomato products for allergen and cross-contact statements.

Cooked-rice safety

If serving with rice, cool cooked rice as quickly as possible, ideally within 1 hour. Refrigerate promptly, use within 24 hours, and reheat only once until steaming hot throughout. Do not leave cooked rice cooling at room temperature.