“Enchanting Egyptian Vegan Koshary with Chickpeas and Tahini Dressing”

Allergens

N/A

Ingredients

• 1 cup uncooked rice
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup tomato sauce
• 2 cups cooked brown lentils
• 1 large tomato, diced
• 1/4 cup chopped parsley
• 3 tablespoons tahini paste
• Juice of 1 lemon
• 1/4 cup water

Instructions

1. Cook the rice according to package instructions and set aside.
2. In a large pan, heat olive oil over medium heat. Add chopped onion and cook until translucent.
3. Add minced garlic, cumin, paprika, ground cinnamon, salt, and pepper. Stir well and cook for 1 2 minutes to release aromas.
4. Add chickpeas, tomato sauce, and cooked lentils to the pan. Mix well and cook for about 5 minutes.
5. In a separate bowl, combine tahini paste, lemon juice, and water. Whisk until smooth and creamy.
6. To assemble Koshary, start by spreading a layer of rice at the bottom of each serving dish. Follow with a layer of chickpea mixture, then add diced tomatoes and chopped parsley on top.
7. Drizzle tahini dressing over the assembled layers and serve immediately.

Chef’s Insight

The combination of spices creates a complex flavor profile, while the textures of the rice, chickpeas, lentils, and vegetables ensure a satisfying mouthfeel.

Notes

For a more authentic Egyptian experience, serve Koshary with Egyptian bread on the side.