Easy Vegan Koshari Recipe by Chef Iman Haggag

Instructions

Crispy Onion

1. Sprinkle onion rings with salt, then toss in flour to cast. Shake off excess flour.
2. Heat cooking oil over medium-high heat, cook the onion rings, stirring often, until caramelized brown,

Tomato Sauce

1. Heat cooking oil in saucepan. Stir in tomato sauce and pinch of salt. Bring to simmer until sauce thickens (about 15 minutes).
2. Coat skillet with cooking oil and cook garlic until golden brown.
3. Stir in white vinegar, then put into tomato sauce.
4. Set heat to low for two minutes and cover. Keep warm until ready to serve.

Koshari

1. Lentils: Cook lentils in four cups of water over high heat. Reduce heat to low and cook until lentils are tender (15 - 17 minutes). Drain from water and season with salt. NOTE: when lentils are ready, they should not be fully-cooked, only par-cooked and still have bite to them.
2. Rice: drain rice from soaking water and combine par-cooked lentils and rice in saucepan over medium-high heat. Add 1 tbsp cooking oil, salt, pepper, coriander. Cook for three minutes, stirring regularly. Add three cups of warm water to mixture. Bring to boil and cover until liquid has been absorbed and both rice and lentils are well-cooked (about 20 minutes). Keep covered, undisturbed for five minutes.
3. Pasta: Follow package instructions. Add pinch of salt and tsp cooking oil. Cook until al dente. Drain.
4. Chickpeas: Cover chickpeas and warm in microwave before serving.
5. To serve: Fluff rice and lentils with fork and transfer to serving platter. Top with elbow pasta and 1/2 of tomato sauce. Add chickpeas. Garnish with crispy onions.