top of page

Vegan Kamut Kushari with Chickpeas and Pasta

Khorasan wheat or Oriental wheat is commercially known as kamut. Kushari is a popular dish sold by street vendors in Cairo, Egypt.

Today, I want to introduce you to Kamut Kushari. This recipe is inspired by the one on the Bob's Red Mill package. You can stove-cook the kamut or you can pressure cook it. I have tried it both ways and they both work. I prefer the latter, and often use my Instant Pot to make this.

Where to buy Kamut? I buy this grain from Whole Foods, it is sold by Bob's Red Mill. You are likely to find this on Amazon too. I encourage you to experiment with this grain - it is truly versatile and has an interesting texture.


1 cup of dry Kamut (also called kamut berries)

1 cup chickpeas

1 cup dry pasta (can be elbow, fusili, penne)

1/4 cup olive oil

Minced or chopped garlic (1 tablespoon)

One large onion or 2-3 shallot, cut finely

1 28 oz can of tomato puree (fresh tomato puree is also okay, use 2-3 tomatoes)

Handful spinach leaves, cut finely


Cayenne or red chili flakes / powder (per taste, start with less)



Cumin / Garam masala


How to Make

Soak kamut overnight.

Stove top method:

- Bring 4 cups of water and kamut to boil. Then cover, reduce heat to low and simmer for 60 minutes. Drain excess water

- Pressure cook the chickpeas, or use a chickpeas can, drain excess water

- Cook pasta as per box direction, drain.

- In a large pan, heat oil. add garlic and tomato puree and spinach leaves and cook.

- In this pan, add the cooked kamut, pasta and chickpeas, and season.

In a separate pan, crisp up some onions with EVOO or any oil. Sprinkle them on top of the dish before serving. And a little bit of lemon, to taste.

Instant Pot method:

- Add kamut and dry (uncooked) chickpeas.