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.
Author:Sarah Khanna
Prep Time:10 mins
Cook Time:45 mins
Total Time:55 minutes
Yield:41x
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.