🍟 Side Dishes

Vegan Koshari

Koshari is Egypt’s beloved national dish: a hearty, layered feast of fluffy rice, tender macaroni, nutty lentils, and plump chickpeas, all topped with rich spiced tomato sauce and crispy caramelised onions. This fully vegan version keeps all the traditional bold flavours and satisfying textures, with no meat or animal products. It is filling, nutritious, naturally oil‑adjustable, and perfect for sharing or enjoying as a wholesome main meal.

Shared by jordan

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Time

65 min

Serves

Difficulty

medium

🛒 Ingredients

#For the Base Components:
1 cup brown or green lentils, rinsed
1 cup dried chickpeas (soaked overnight) or 1 can (400g), drained and rinsed
1 cup long‑grain rice (Basmati or Egyptian rice), rinsed well
½ cup vermicelli noodles, broken into short pieces
1 ½ cups elbow macaroni
3 tbsp vegetable oil or olive oil, divided
Salt and black pepper to taste
#For the Spiced Tomato Sauce:
2 tbsp olive oil.. 1 medium onion, finely chopped.. 3 garlic cloves, minced
800g crushed tomatoes (canned or fresh),, 1 tsp ground cumin
1 tsp ground coriander.. ½ tsp chilli powder or cayenne (adjust to taste)
1 tbsp tomato paste,, Salt and pepper to taste,, ¼ cup water if needed
#For the Crispy Onion Topping:
2 large red onions, thinly sliced into half‑rings
3–4 tbsp oil for frying,, Pinch of salt

👩‍🍳 Instructions

1
Cook lentils & chickpeas: Place lentils in a pot, cover with water, bring to boil then simmer 15–20 minutes until tender but not mushy; drain. If using dried chickpeas, boil separately until soft (approx. 45–60 mins); canned chickpeas just need warming through. Season both lightly with salt and pepper.
2
Make the rice: Heat 1 tbsp oil in a pot, toast vermicelli until golden brown. Add rice, stir to coat, then pour in 2 cups water and a pinch of salt. Bring to boil, cover, reduce heat to low, and simmer 15–18 minutes until water is absorbed and rice is fluffy. Fluff gently with a fork.
3
Cook pasta: Boil salted water, add macaroni, cook until al dente according to packet. Drain and set aside.
4
Prepare the sauce: Heat oil in a saucepan, sauté onion until soft, add garlic and cook 1 minute more. Stir in tomato paste, cumin, coriander, chilli, then add crushed tomatoes. Simmer 10–15 minutes until thickened; season to taste.
5
Fry the crispy onions: Heat oil in a frying pan over medium‑high heat. Add sliced onions and fry slowly, stirring often, until deep golden and crispy (do not burn). Drain on paper towel and sprinkle with a pinch of salt.
6
Assemble: Layer on a large platter or individual bowls: rice first, then macaroni, followed by lentils and chickpeas. Pour generous amounts of spiced tomato sauce over the top, then pile plenty of crispy fried onions. Serve warm.