Koshari Bowl
Layered pasta, lentils, and chickpeas topped with crispy onions and tangy tomato sauce. A Cairo street-food classic that comes together in one skillet.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Boil pasta in salted water until al dente, about 8 minutes. Drain and set aside.
Step 2
Heat 3 tbsp olive oil in a large skillet over medium-high. Add sliced onion and cook, stirring occasionally, until golden and crispy, 6–8 minutes. Transfer to a plate.
Step 3
In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Add crushed tomatoes, vinegar, and chili powder. Stir and simmer for 3 minutes.
Step 4
Add lentils and chickpeas to the sauce. Warm through, stirring gently, for 2 minutes. Season with salt and pepper to taste.
Step 5
Divide cooked pasta between two bowls. Spoon lentil-chickpea mixture over top, then pile crispy onions high on each.
Step 6
Serve hot with extra vinegar on the side if desired.
Tools you’ll need
- large pot
- large skillet (12-inch)
- colander
- wooden spoon
- two bowls
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
