Koshari

Name: Koshari
Total time: 3000 s
Yield: 6 servings
Cuisine: British
Ingredients: 2 tbsp oil; 1 medium carrot finely diced; 1 onion finely diced; 4 cm piece fresh ginger; 3 gloves, crushed; 1 small red chilli finely diced; 2 tbs tomato puree; 2 tsp baharat spice; 400 g tin chopped tomatoes; 20 g brown lentils (I used red in this recipe); 400 g tin chickpeas; 30 g organic brown rice; 1 ltr vegetable stock; 30 g vermichelli pasta, bashed into small pieces; Handful fresh coriander leaves, chopped; sprinkle of parsley, chopped; to taste salt and black pepper; 1 lemon, zested (optional)

Caroline Allen @cook_11872556

Bristol UK

The most popular national street food of Egypt, which is no surprise as this dish is amazingly tasty. A warming and hearty mix of chickpeas, rice, pasta and lentils mixed with a hot mix of chilli, baharat spice, tomatoes, onions, carrots and garlic. Bahārāt is the Arabic word for 'spices' and is a mixture of dozens of finely ground spices, although it can now be found in larger supermarkets.

Caroline Allen @cook_11872556

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Ingredients

50 minutes

6 servings

2 tbspoil
1medium carrot finely diced
1onion finely diced
4 cmpiece fresh ginger
3gloves, crushed
1small red chilli finely diced
2 tbstomato puree
2 tspbaharat spice
400 gtin chopped tomatoes
20 gbrown lentils (I used red in this recipe)
400 gtin chickpeas
30 gorganic brown rice
1 ltrvegetable stock
30 gvermichelli pasta, bashed into small pieces
Handfulfresh coriander leaves, chopped
sprinkle of parsley, chopped
to tastesalt and black pepper
1lemon, zested (optional)

Saved

Steps

50 minutes

1

Heat the oil in a large saucepan and saute the onion and carrot for 10 minutes until slightly brown. Add the ginger, chilli and garlic and cook for a further 2 minutes.
2

Add the baharat spice, stir and cook for 1 minute. Add the tomato puree and tomatoes and stir well.
3

Add the chickpeas, lentils, rice and vegetable stock and simmer on a low heat for half an hour. Add the pasta and season to taste. cook until the pasta is soft.
4

Serve with crusty bread, a sprinkling of coriander, parsley and a grate of lemon.