Trying Egyptian Koshari at Abou Tarek in Cairo!

Ingredients

• 200 g Short Pasta (uncooked, such as elbow macaroni or penne)
• 1 cup Canned Chickpeas (drained and rinsed)
• 1 cup Tomato Sauce (plain canned or homemade)
• 1 medium Onion (thinly sliced)
• 2 cloves Garlic (minced)
• 2 tbsp Olive Oil (extra virgin recommended)
• 1 tsp Ground Cumin (toasted for extra aroma)
• 1 tsp Paprika (sweet paprika)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare Ingredients

   Thinly slice the onion, mince the garlic, and rinse the canned chickpeas under cold water.

   Time: PT5M

2. Cook Pasta

   Bring a large pot of salted water to a rolling boil. Add the pasta and cook 8‑10 minutes until al dente. Drain, reserving ½ cup of the cooking water.

   Time: PT10M

   Temperature: 100°C

3. Caramelize Onions

   Heat the olive oil in a skillet over medium heat. Add the sliced onion and sauté 8 minutes, stirring frequently, until deep golden and slightly crisp.

   Time: PT8M

4. Add Aromatics

   Stir in the minced garlic, ground cumin, and paprika. Cook 1 minute until fragrant.

   Time: PT1M

5. Simmer Sauce

   Pour in the tomato sauce, add the rinsed chickpeas, and season with salt and pepper. Bring to a gentle simmer and cook 5 minutes, adding a little reserved pasta water if the sauce thickens too much.

   Time: PT5M

6. Combine Pasta and Sauce

   Add the drained pasta to the skillet. Toss everything together over low heat for 2 minutes so the pasta absorbs the flavors.

   Time: PT2M

7. Serve

   Plate the pasta, garnish with chopped fresh parsley, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

60 g

Fat

6 g

Fiber

8 g