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.