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January 30, 2012

Great recipe with all the essentials. It takes a long time so what I do is cook the rice, garbanzos & lentils ahead of time. I freeze them together and then when I'm ready to make the red sauce I thaw them and it only takes like 1/2 hour from there. I use rice pasta because I'm gluten-free. You other reviewers, you can't have koshari without the pasta!!! I don't marinate the chickpeas. I add vinegar and tomato paste to the red sauce to make it better.

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