Koshari

Rinse lentils and cook in water for 20-25 minutes until tender but holding shape. Drain and set aside.

Cook rice until fluffy in separate pot. Gently fold cooked lentils into rice and season lightly with salt.

Boil macaroni pasta according to package directions until al dente. Drain and toss with 1 tablespoon olive oil.

Thinly slice onions and toss with flour and salt. Deep fry in high-heat oil until dark golden and crispy, or air-fry at 380°F for 10-15 minutes.

Rinse chickpeas and simmer with splash of water, salt, and cumin for 5 minutes.

For sauce: Heat 2 tablespoons oil in saucepan over medium heat. Add minced garlic and cook 30-60 seconds until fragrant.

Add crushed tomatoes, cumin, coriander, salt and pepper to sauce. Bring to simmer.

Stir in white vinegar and cayenne pepper. Simmer 15-20 minutes until flavors meld.

To serve: Layer rice-lentil mixture as base, add pasta layer, top with chickpeas, drench with sauce, and finish with crispy onions.