vegan koshari

Koshari Recipe

vegan koshari


Koshari is an inexpensive traditional Egyptian dish. Here I used whole wheat pasta but you can use any kind of pasta I presume. In the original recipe they use regular spaghetti not whole wheat. They even use Penne or Ditalini sometimes. Also in the original recipe they don’t cook lentils and chickpeas together but I just thought it’s easier this way. This is my own version of it. I don’t use oil to prepare it like they do. Enjoy!


Course Main Course
Cuisine Egyptian


  • 1 cup basmati rice
  • 4 cups water
  • 1/2 cup dry lentils
  • 1/4 cup dry chickpeas
  • 100 gr whole wheat spaghetti
  • 3 medium tomatoes
  • 1 clove garlic
  • 3 tbsp tomato paste
  • 1 tbsp allspice
  • 1 tsp cumin
  • 1 pinch salt, to taste
  • 1 pinch ground black pepper, to taste
  • 3 tbsp lemon juice
  • 1 medium onion
  • 1 tbsp hot sauce


  • Rinse and soak chickpeas overnight.
  • Rinse rice, toss it into a pot and add 2 cups of water.
  • Bring it to the boil, cover it and let it cook over low heat for 10-15 minutes or until cooked and dry.
  • Drain chickpeas and put them in a different pot. Add lentils and 1 cup of water.
  • Bring it to the boil, cover it and let it cook over low heat for 30 minutes.
  • Drain any water left.
  • In another pot pour 1 cup of water and bring it to the boil.
  • Add spaghetti and let it cook over medium heat for 15-20 minutes.
  • Drain any water left.
  • Add tomato paste, hot sauce, and seasoning and mix them all together.
  • Bring to the boil and let it cook over medium heat while stirring and mixing for 15-20 minutes.
  • Chop onion and toss into another pan. Saute for 5 minutes. You can add 1 tablespoon of water if you find it hard to saute it like that.
  • In a plate serve the rice, add spaghetti over it, then lentils and chickpeas over spaghetti and then tomato sauce and over that the sauteed onion. Or you can just mix them all together in a ball.
Keyword chickpeas, koshari, lentils, rice

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