Koshary is a dish that seems complex but is really all about the proper timing and preparation of its individual components. The secret lies in the crispy fried onions and the tangy tomato sauce, which bring all the ingredients into perfect harmony. Every Egyptian home and street vendor has their own way of preparing Koshary, and this is one of the most popular versions.
Even though the dish has many components, each can be prepared ahead of time and simply assembled just before serving. It's a great option for large family lunches or dinners.
Rinse the lentils and cook in a generous amount of water until tender (about 20-25 minutes). Drain and set aside.
Cook the rice according to package directions, preferably in salted water. Drain and set aside. Cook the macaroni al dente, drain, and set aside.
Rinse and cook or heat the chickpeas.
Heat the oil in a large pan. Add the sliced onions and fry over medium-high heat until they are deep golden and crispy. This will take about 15 minutes. Use a wooden spoon to stir the onions to prevent burning. Once ready, remove with a slotted spoon and drain on a paper towel. Reserve the oil from the pan; you will use it for the sauce.
Add the minced garlic to the pan with the reserved onion oil and sauté for one minute until fragrant. Add the crushed tomatoes, tomato paste, vinegar, sugar, and spices. Stir well and simmer over low heat for about 20 minutes to allow the sauce to thicken and the flavors to meld.
Combine all the cooked components: rice, lentils, and macaroni. Place the mixture in bowls and top with the tomato sauce. Add a spoonful of chickpeas and a generous amount of crispy fried onions. Serve immediately.