Koshari

In a medium saucepan, combine the rinsed rice, rinsed lentils, 2 cups of water, and 1 teaspoon of salt.

Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the liquid is absorbed and both rice and lentils are tender.

Fluff with a fork and set aside.

While the rice and lentils are cooking, bring a pot of salted water to a boil.

Add the small pasta and cook according to package directions until al dente.

Drain the pasta and set aside.

Heat 2 tablespoons of vegetable oil in a saucepan over medium heat.

Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Pour in the crushed tomatoes, 1/2 cup of water, white vinegar, cumin, coriander, cayenne pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Stir well, bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.

While the sauce simmers, heat 1/2 cup of vegetable oil in a skillet over medium-high heat.

Add the thinly sliced onions and fry, stirring frequently, until they are golden brown and crispy. This can take about 10-15 minutes.

Remove the onions with a slotted spoon and drain them on paper towels. Reserve the flavorful onion-infused oil for other uses if desired.

To serve, layer the components in bowls or plates.

Start with a base of rice and lentil mixture.

Top with cooked pasta.

Add a generous portion of drained chickpeas.

Spoon the warm tomato sauce over the top.

Finally, garnish generously with the crispy fried onions.