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This is the Quick Tomato Sauce with Chickpeas we usually serve with our Koshary. It’s ready in under 30 minutes and can also be eaten with a side of rice, pasta or bread. Don’t worry if you don’t have preserved lemons, while they are great for this sauce they can easily be replaced with lemon zest.

Serves 4

4 tbsp olive oil 2 garlic cloves, crushed chili 2 cans of tomatoes 250 ml water ½ preserved lemon (optional) 4 tbsp apple cider vinegar 2 tsp salt 2 tsp. cumin 1 can chickpeas, drained fresh cilantro

Heat olive oil in a saucepan and sauté garlic and chili for 2 minutes. Add tomatoes, water, preserved lemon, vinegar, salt and cumin and bring to a boil. Then simmer on low heat for about 20 minutes, add the chickpeas and simmer for another 5 minutes. Add the cilantro and keep warm.


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