Hearty Egyptian Koshary: Rice, Pasta, Lentils, and Chickpeas

Rinse lentils thoroughly and cook in plenty of water until tender, about 20-25 minutes. Drain well and set aside. Separately, cook the short-grain rice according to package instructions until fluffy. Set aside.

Cook the small elbow macaroni according to package instructions until al dente. Drain and set aside. Rinse and drain the canned chickpeas.

Thinly slice the onions. Heat the vegetable oil in a large pan over medium-high heat. Fry the sliced onions in batches until deeply golden and crispy, about 8-10 minutes per batch. Remove with a slotted spoon and drain on paper towels. Reserve 2 tablespoons of the onion-infused oil.

For the tomato sauce: In a saucepan, heat the reserved onion oil. Sauté 2 minced garlic cloves until fragrant. Add the crushed tomatoes, 1/2 tsp cumin, a pinch of chili powder (if desired for heat), salt, and pepper to taste. Simmer for 15-20 minutes until the sauce has thickened slightly.

For the garlic vinegar sauce: In a small bowl, combine the remaining 2 minced garlic cloves, white vinegar, 1/2 tsp cumin, and a pinch of salt. Stir well.

To serve, layer the cooked rice, then lentils, then pasta, and finally chickpeas in a deep bowl. Top generously with the warm tomato sauce, a drizzle of the garlic vinegar sauce, and a generous sprinkle of the crispy fried onions. Serve immediately.