Koshari

🥘 Ingredients

Fried Shallots

• fried-shallots
  1 batch

Tomato Sauce

• cumin (ground)
  2 tbsp
• garlic (very smashed)
  8 cloves
• polpa tomatoes
  800 g
• red pepper flakes
  1/2 tsp
• salt
  1 tsp
• white vinegar
  3 tbsp

Grains & Legumes

• basmati rice
  1/2 c
• bouillon cube
  1/2
• chickpeas (cooked)
  400 g
• coriander (ground)
  2 tsp
• cumin (ground)
  2 tsp
• lentils (black or green)
  1/2 c
• pasta (macaroni or ditalini)
  1/2 c
• spinach (frozen)
  2 cubes
• vermicelli
  1/2 c
• water
  1.5 c

Fried Shallots

1. 1

   Make 1 batch fried-shallots .

   fried-shallots: 1 batch

Tomato Sauce

1. 1

   In a saucepan, fry garlic in 1/4 cup of the reserved shallot oil until fragrant and just starting to brown (about 1 to ⏱️ 2 minutes ). Add cumin , red pepper flakes , and salt , then polpa tomatoes . Cover and let simmer for ⏱️ 30 minutes , stirring occasionally.

   garlic: 8 cloves (very smashed), cumin: 2 tbsp (ground), red pepper flakes: 1/2 tsp, salt: 1 tsp, polpa tomatoes: 800 g
2. 2

   When it's done, stir in white vinegar . Taste and adjust seasoning as needed.

   white vinegar: 3 tbsp

Grains & Legumes

1. 1

   Soak lentils in hot water for ⏱️ 1 hour .

   lentils: 1/2 c (black or green)
2. 2

   Rinse basmati rice until the water runs clear. Soak the rice and pasta in cold water for 10 to ⏱️ 30 minutes .

   basmati rice: 1/2 c, pasta: 1/2 c (macaroni or ditalini)
3. 3

   Bring water to a boil and set aside.

   water: 1.5 c
4. 4

   In a large pot, heat 1/8 cup reserved shallot oil over medium heat until shimmering. Add vermicelli , stirring to coat in oil until they are a deep amber color, about ⏱️ 5 minutes .

   vermicelli: 1/2 c
5. 5

   Add cumin and coriander .

   cumin: 2 tsp (ground), coriander: 2 tsp (ground)
6. 6

   Drain the rice, pasta, and lentils, then add to vermicelli and stir until evenly coated in oil. Add the bouillon cube and spinach , and pour in the boiled water; there should be just enough to cover the ingredients.

   bouillon cube: 1/2, spinach: 2 cubes (frozen)
7. 7

   Bring to a boil over high heat, then reduce heat to medium, cover with lid, and cook until tender, about ⏱️ 12 minutes . Let rest off heat for ⏱️ 1 minute , then fluff rice and adjust seasoning as needed.
8. 8

   Meanwhile, drain and rinse chickpeas .

   chickpeas: 400 g (cooked)

Serving

1. 1

   Top koshari with chickpeas, tomato sauce, and fried shallots.