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This very easy to make traditional Koshari vegetarian recipe makes a dish which is both nutritious and tasty.

It basically consists of chickpeas, lentils and pasta in a sauce made mainly from fresh tomatoes.


1 cup (250ml) chickpeas 1 cup (250ml) lentils (any variety, except the split variety as these cook to a mush.)
1½ cup (375ml) pasta. It is generally made from macaroni, but I prefer to make my Koshari with penne as the ridges hold the sauce better, however you may use any pasta you have available.
2 large onions
1 lemon
1 green or red chili( optional)
1 red bell pepper
1 clove garlic (optional)
(or a pinch of cumin-optional) 2 large or 3 medium tomatoes
1/3 cup (80ml) extra virgin olive oil.
3 ½ oz (100g) tin tomato paste
¼ cup (62ml) chopped parsley
Salt and Pepper to taste.

To make the Koshari vegetarian dish.

Soak the chickpeas in water overnight, this reduces the cooking time, drain place in a large pan and cover with water.
Bring to a rolling boil, reduce the heat and simmer for about 1 hour 30 minutes until the chickpeas become tender.
Set aside.

Rinse the lentils to remove any foreign matter, place in a saucepan, fill with water and bring to a rolling boil. Reduce the heat and simmer for approximately 30 minutes until tender. Set aside

Place a saucepan filled with water on the stove, bring to the boil and add the pasta, cook uncovered for about 10 minutes until tender but still firm. Set aside

Peel and chop one onion.
Peel and slice the second onion
Juice the lemon
Chop the chilli
Seed and dice the bell pepper
Crush the garlic
Dip the tomatoes in boiling water for a minute, take them out of the water and remove the skins. Then coarsely chop the tomatoes

Reserve 1 tbsp of olive oil and sauté the chopped onion, bell pepper and crushed garlic in the rest of the oil until the onions become transparent.

Add the tomato paste and chopped tomatoes to the onion mixture and simmer for 20 minutes.

Fry the sliced onion in the remainder of the olive oil until they become brown and crisp.

Add the chickpeas, lentils, pasta and parsley to the tomato sauce mixture and stir to mix well.
Immediately remove the Koshari from the heat and add the lemon juice, salt and pepper to taste.

Serve hot with the crisp fried onions on top of the dish.

This simple Egyptian Koshari vegetarian recipe makes an appetising and healthy meal. Even if you're not vegetarian your family will enjoy this nutritious dish from Africa.

Serves 4-6 depending on appetite

Preparation Time 10 minutes
Cooking Time 2 hours
Total time 2 hours 10 minutes

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Date Published 21st April 2016
Author: Michael Tracey - Africhef

THANKS!... Africhef


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