Steps
- Soak 1½ cups of medium-grain rice in water for 15 minutes, then drain.
- For the crispy onions, slice 1 large onion into thin rings and toss with ⅓ cup of all-purpose flour. Fry in ½ cup of vegetable oil for 15-20 minutes, until deeply browned but not burned. Drain on paper towels and keep the oil.
- For the sauce, cook 1 small grated onion in a little of the onion oil until golden. Stir in 4 minced garlic cloves and 1 teaspoon of ground coriander, then 800g of canned tomato sauce.
- Season with salt and pepper and simmer for about 15 minutes, until thickened. Stir in 1 tablespoon of distilled white vinegar.
- Meanwhile, cover 1½ cups of brown lentils with water, bring to a boil, and cook for 15-17 minutes, until partly cooked. Drain.
- In a pot, toast the rice and lentils in a little of the onion oil, seasoned with salt and pepper. Add 3 cups of water, bring to a boil, then cover and simmer for 20 minutes, until absorbed. Rest, covered, for 5 minutes.
- Cook 2 cups of elbow pasta in salted boiling water until al dente, then drain. Drain and warm 425g of canned chickpeas.
- Layer the rice and lentils, the pasta, half the sauce, the chickpeas, and half the crispy onions. Serve the remaining sauce and onions on the side.