Description
This is an updated version of Koshari – to do my bit to reinvent Egyptian cuisine. By eliminating the rice in koshari, you ultimately end up with an interesting pasta dish.
Ingredients
Scale
- 500 gm of spaghetti, cooked al dente
- 2 small onions, chopped
- 2 tablespoons of ghee
- 400 grams of chickpeas, cooked
- 150 grams of brown lentils, cooked
For the sauce:
- 1/3 cup of olive oil
- 5 heaped tablespoons of tomato paste
- 2 leveled tablespoons of all-purpose flour
- 5–7 cloves of garlic, sliced, depending on the strength
- 1.5 teaspoons of chili powder
- 3 tablespoons of vinegar
- 1 teaspoon of cumin powder
- 1 tablespoon of brown sugar
- 5–6 cups of water, depending on your preferred sauce thickness
- Salt and pepper, to taste
Instructions
- Begin with the sauce.
- Heat your oil in a pot on medium heat.
- Add the flour and tomato paste.
- Constantly whisk until all is combined into a smooth paste.
- Cook on low heat for a minute until it begins to sweat.
- Add the sliced garlic, chili, cumin and vinegar and incorporate into the roux.
- Add the water, stir then boil once and reduce heat to a low simmer.
- Simmer gently until it has thickened and the sauce coats the back of a spoon.
- Mix the cooked pasta with the chickpeas and lentils and set aside.
- Fry the chopped onions in the ghee until they reach a deep brown color.
- Serve the sauce over the pasta and garnish with fried onions.
- Prep Time: 10 mins
- Cook Time: 45 mins