Ingredients:

• 1 cup lentils
• 1 cup chickpeas
• Onion, sliced ​​into rounds
• 1 teaspoon cornstarch
• Oil for frying
• 1/4 cup vermicelli
• 1/2 cup Egyptian rice, washed
• 3/4 cup small or medium pasta
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon dried coriander
• 1/2 teaspoon black pepper
• Boiling water for boiling
• 3 cloves garlic
• 1 teaspoon hot pepper paste
• 1 tablespoon tomato sauce
• 1/2 cup chopped tomatoes
• 3/4 teaspoon salt
• 1/2 teaspoon sugar

Instructions:

1. Soak the lentils and chickpeas in hot water for two hours.

2. Cut the onion into julienne slices and coat them in a mixture of flour and cornstarch, mixing well.

3. Heat oil in a frying pan and fry the onions until golden and crispy.

4. Remove the fried onions and let them drain on a paper towel.

5. Heat oil in a pot and add the vermicelli, stirring until it changes color and becomes crispy.

6. Add the drained lentils and stir for two minutes.

7. Add the washed rice and continue stirring.

8. Add the pasta and continue stirring.

9. Add the spices: salt, cumin, dried coriander, and black pepper. Mix the ingredients well.

10. Pour boiling water over the mixture until it covers it by about 1 cm.

11. Let the mixture boil, then reduce the heat and let it cook for 10 minutes.

12. Continue cooking until the rice and pasta are done.

13. In a small frying pan, heat the onion oil and add crushed garlic, cumin, and dried coriander. Stir the ingredients until the garlic is fragrant.

14. Add the tomato sauce, hot pepper paste, chopped tomatoes, and half a cup of boiling water. Add salt and sugar. Let the sauce boil, then reduce the heat and simmer for about 15 minutes until it thickens.