Ingredients

• Brown lentils 200 g
• Egyptian (medium-grain) rice 300 g
• Vermicelli, broken into short pieces 50 g
• Elbow macaroni or other small pasta 250 g
• Chickpeas, canned, drained 1 can (240 g)
• Onions, thinly sliced 3 large (500 g)
• Vegetable oil 250 ml
• Crushed tomatoes, canned 800 g
• Garlic, crushed 6 cloves (25 g)
• White vinegar 4 tbsp (60 ml)
• Ground cumin 2 tsp (4 g)
• Chili flakes or cayenne pepper 1 tsp (2 g)
• Salt 2.5 tsp (15 g), plus more for the pasta water
• Water 750 ml, plus more for boiling

Instructions

1. 1

   Heat the oil in a wide pan and fry the onions over medium heat for 20-25 minutes, stirring often, until deep brown and crisp; lift them out onto paper towels and keep the oil.

2. 2

   Boil the lentils in plenty of water for 15 minutes until half-cooked, then drain.

3. 3

   In a pot, fry the vermicelli in 2 tbsp of the onion oil until golden, add the rice, lentils, 750 ml water and 1.5 tsp salt, bring to a boil, cover and cook on low heat for 20 minutes until the water is absorbed.

4. 4

   Meanwhile, boil the macaroni in salted water until al dente, then drain.

5. 5

   For the sauce, fry half the garlic in 2 tbsp onion oil for 30 seconds, add the tomatoes, cumin, chili, 1 tsp salt and 2 tbsp vinegar, and simmer for 20 minutes until thick.

6. 6

   Mix the remaining garlic and vinegar with a pinch of salt and 2 tbsp water to make the garlic vinegar (daqqa); warm the chickpeas.

7. 7

   Layer the rice and lentils, macaroni and chickpeas in bowls, spoon over the tomato sauce and daqqa, and top with the crisp onions.