Ingredients (pour a glass of iced tea because it’s a long read on this one)

Chickpeas
1 cup dried chickpeas or 2 (15-ounce) cans of chickpeas (rinsed and drained if canned)
2 teaspoons ground cumin
Juice of ½ lime
Southern Twist: Add a pinch of smoked paprika for depth

Fried Onions
2 onions, preferable Vidalia
6 tablespoons whole wheat flour (for a lighter approach)
Avocado oil (for frying) or sesame oil
Sea salt to taste

Fresh Southern-Style Red Sauce (Optional):
1 lb fresh heirloom tomatoes (for a sweeter flavor)
1 green bell pepper
1 onion, preferably Vidalia
3 garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon oil from the fried onions
Juice of 1 lime
Sea salt and freshly cracked pepper to taste
Optional: 1 small jalapeño or serrano for heat

Koshari Lentil Rice:
1 cup dried brown lentils
2 cups dry Calrose or jasmine rice (gives a fluffy texture)
1¼ lbs onions (about 1½ large onions), thinly sliced
4 tablespoons oil from the fried onions
4 cups vegetable broth (for richer flavor)

Pasta:
8 ounces elbow pasta (or swap for whole wheat for a healthier option)
8 ounces dried spaghetti (optional, for variety)

Traditional Koshari Red Sauce
2¼ lbs heirloom tomatoes (or substitute with canned passata)
2 tablespoons olive oil (a lighter option than ghee)
1 teaspoon chili flakes or cayenne pepper (optional, adjust to taste)
9 garlic cloves, minced
3 tablespoons tomato paste
3 tablespoons balsamic vinegar (for sweetness)
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon brown sugar (to balance acidity)
Sea salt and black pepper to taste

Method:
Soak the dried lentils and dried chickpeas in water for at least 3 hours prior to making the Koshari.
If using canned chickpeas, rinse and drain them. For dried chickpeas, boil them in a pot with water for about 45 minutes to an hour, or until they are semi-cooked. Drain and add fresh water along with the ground cumin. Boil again for another 30 minutes until fully cooked. Once cooked, squeeze lime juice over the chickpeas and gently stir.

Slice the onions into thin circles and toss with whole wheat flour. Let them sit for 30 minutes to absorb the flour.
Heat avocado or sesame oil in a frying pan over medium heat. Fry the onions until golden brown and crispy, then remove them from the oil with a spatula and place them on a paper towel to drain. Sprinkle with sea salt to taste. Reserve some of the oil for later use in the recipe.

Fresh Southern-Style Red Sauce (Optional)
In a food processor, blend the heirloom tomatoes, green bell pepper, onion, and minced garlic cloves until smooth. If you prefer a spicy sauce, add a small jalapeño or serrano pepper. Mix in the ground cumin, ground coriander, oil (from the fried onions), lime juice, and sea salt and pepper to taste. Blend again and set aside.

Koshari Lentil Rice
In a food processor, pulse the slices of onion allotted for this portion of the recipe until finely chopped.
In a large pot, heat the oil reserved from frying the onions over low heat, then add the blended onions. Cook gently for about 10 minutes until softened.
Add the drained brown lentils (which will be about 2.25 cups after soaking) and the vegetable broth. Bring to a boil, then reduce heat and simmer with the lid on for about 10 minutes, or until lentils are tender.
Lower the heat to medium-low. Stir in the dry Calrose or jasmine rice, and season with salt and pepper. Cover and cook until the rice is tender, about 12 to 15 minutes.

Arrange and serve.