Koshari-inspired Spaghetti

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.


  • 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
  • 57 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
  • 56 cups of water, depending on your preferred sauce thickness
  • Salt and pepper, to taste


  1. Begin with the sauce.
  2. Heat your oil in a pot on medium heat.
  3. Add the flour and tomato paste.
  4. Constantly whisk until all is combined into a smooth paste.
  5. Cook on low heat for a minute until it begins to sweat.
  6. Add the sliced garlic, chili, cumin and vinegar and incorporate into the roux.
  7. Add the water, stir then boil once and reduce heat to a low simmer.
  8. Simmer gently until it has thickened and the sauce coats the back of a spoon.
  9. Mix the cooked pasta with the chickpeas and lentils and set aside.
  10. Fry the chopped onions in the ghee until they reach a deep brown color.
  11. Serve the sauce over the pasta and garnish with fried onions.
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