Ingredients

• 3/4 cup uncooked long grain rice
• 1 cup of cooked chickpeas
• 3/4 cup brown lentils
• 2 large onions, thinly sliced
• 2 Tbsps. of minced garlic
• 3/4 cup vegetable oil
• 1 can tomato sauce
• Water
• 1/2 cup elbow macaroni
• 1/2 cup spaghetti
• 1/2 cup white vinegar
• Cumin
• 1/4 tsp red pepper
• 1 Tbsp. flour
• Salt

Method

Step 1

Place lentils in water with 1/3 tsp cumin and 1/3 salt and bring it to boil in a medium saucepan and cook over medium heat for 20 minutes or until cooked and drain, reserving the water.

Step 2

Meanwhile, in a deep dish, cover the sliced onions with water and mix well, separating the onion then drain.

Step 3

Add the 1 Tbsp. of flour and 1/3 salt to the onion and combine.

Step 4

In a frying pan, heat up the oil then add the onions, frying and stirring constantly until the onions are deep golden brown.

Step 5

Strain the onions and spread on a paper towel, reserving the frying oil.

Step 6

In a cooking pot, heat 2 Tbsps. of the frying oil then add the washed uncooked rice. Stir until rice is well coated and the moisture is gone.

Step 7

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