Koshari is a dish served in Egypt and usually has plenty of fried onions on the top and pulses mixed in the rice/pasta blend and added as a topping. Obviously the onion is a no-go for low fodmap diets, but the chickpeas? This could be used in small portions as long as the chickpeas are canned and have been rinsed well. No more than 2 tablespoons should be used per portion and this is tolerated well and will contribute slightly to the fibre and protein content of the dish. Also Koshari is served with a spicy tomato based sauce, which can also be low fodmap modified – see future posts for the topping. This does taste good without though although a little non traditional perhaps and a totally vegan carbohydrate to add to a meal with sources of protein such as a small handful per portion of low fodmap suitable nuts (walnuts, pecans, Brazil nuts, pine nuts for example) or firm tofu pieces.
Ingredients
150g of white rice
50g of Camargue red rice
50g gluten free pasta
100g of celeriac
1 parsnip
1 heaped teaspoon of Lebanese seven spice (available from Marks & Spencer and low fodmap)
Chopped tarragon and thyme
2 tablespoons of olive oil
Chopped stalks of rainbow chard (the leaves can be cooked separately and served alongside the dish)
seasoning
Method
Cook the carbohydrates in boiling water add a little salt and drain.
Whilst the rice/gluten free pasta is cooking chop the vegetable ingredients finely.
Add the olive oil to a pan and fry the spices to release the flavour and add the chard, celeriac and parsnip to the pan and coat well with the oil then roast in an oven till cooked.
Combine the ingredients and top with freshly chopped herbs.
Serves 5
Clinical Alimentary 
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