Koshari Bowl
Layered pasta, lentils, and chickpeas topped with crispy onions and tangy tomato sauce. A Cairo street-food classic that comes together in one skillet.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 1 cup short pasta (ditalini or elbow)
- 1 can (15 oz) canned lentils, drained
- 1 can (15 oz) canned chickpeas, drained
- 1 large yellow onion, thinly sliced
- 1 can (15 oz) canned crushed tomatoes
- 3 tbsp red vinegar (or white vinegar)
- 2 cloves garlic, minced
- ½ tsp chili powder or cayenne pepper
Instructions
- 1
Boil pasta in salted water until al dente, about 8 minutes. Drain and set aside.
- 2
Heat 3 tbsp olive oil in a large skillet over medium-high. Add sliced onion and cook, stirring occasionally, until golden and crispy, 6–8 minutes. Transfer to a plate.
- 3
In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Add crushed tomatoes, vinegar, and chili powder. Stir and simmer for 3 minutes.
- 4
Add lentils and chickpeas to the sauce. Warm through, stirring gently, for 2 minutes. Season with salt and pepper to taste.
- 5
Divide cooked pasta between two bowls. Spoon lentil-chickpea mixture over top, then pile crispy onions high on each.
- 6
Serve hot with extra vinegar on the side if desired.
Tools you’ll need
- large pot
- large skillet (12-inch)
- colander
- wooden spoon
- two bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
