Koshari
Temps
45 min
Difficulté
facile
Ingrédients
14
Budget
~10-15 €
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Valeurs nutritionnelles
Score santé
Moyen · /100
420 kcal
par portion
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Etapes
- 1
Cook red lentils in water for 15 minutes until tender, season with salt.
15 min
- 2
Cook white rice in salted water for 18 minutes, cover and let rest.
18 min
- 3
Drain and rinse chickpeas, warm gently in a pot with a little water.
5 min
- 4
Slice onions into thin rings, fry in peanut oil over medium-high heat until golden and crispy, drain.
10 min
- 5
Prepare tomato sauce: sauté minced garlic, add diced tomatoes, chili, and vinegar, simmer for 10 minutes.
10 min
- 6
Prepare tahini sauce: mix tahini with water and a pinch of salt until fluid.
3 min
- 7
Assemble: combine lentils and rice, transfer to plates, add chickpeas and top with crispy onions.
3 min
- 8
Drizzle tomato sauce in the center and tahini sauce on the sides, garnish with fresh parsley.
