Classic Koshari With Chickpeas

Serves 6

Ingredients:
4 cups elbow pasta (or any of the small variety)
1 1/2 cups brown or red lentils, washed
2 cups Egyptian/short grain rice, washed and soaked
1 2/3 cups water
1 white onion
1 can chickpeas
1 large jar tomato sauce
1 tablespoon minced garlic
2 tablespoons cumin
1 tablespoon salt
Lots of vegetable oil 

Directions: 
Cut the onion into quarters and separate rings, fill a medium saucepan with 2 inches of veg oil on medium heat. Fry the onions for 10-15 until brown and crispy. Lay out on kitchen paper. 

Boil pasta in a large pot with some 1 teaspoon of salt, drain when cooked as set aside. In a separate casserole, take some of the oil you fried the onion in, heat then add rice and lentils with cumin and salt. Mix for about 2 minutes then add the water and bring to a boil. Cover and simmer for 15-20 minutes.

Lastly, fry garlic in a small sauce pan with some of the onion oil until light brown, add tomato sauce and stir for a couple of minutes. -
Assemble by placing a few spoonfuls of the rice and lentil mix, then pasta, chickpeas, sauce and a sprinkle of dried onion.