Back to 6 servings Crispy onions 3 large onions, sliced thin into rings 3 tsp kosher salt, for tossing the onions 1.5 tbsp cornstarch 1 cup vegetable oil, for frying, about 1 inch deep Lentils and rice 1 cup brown lentils, rinsed and drained 1 cup short-grain rice, rinsed and drained 1 cup vermicelli, broken into short pieces, toasted 2 tbsp reserved onion frying oil 1 tsp ground cumin, optional Tomato sauce 1 tbsp reserved onion frying oil, for the tomato sauce 6 cloves garlic, crushed 6 oz tomato paste 15 oz tomato sauce 3 cups water 3 tbsp white vinegar 1 tsp paprika salt and black pepper, to taste Pasta and chickpeas 12 oz ditalini pasta, or small elbow macaroni 1 can (16 oz) chickpeas, rinsed and drained Garlic vinegar sauce (daqqa) 5 cloves garlic, crushed 3 tbsp white vinegar 0.5 cup hot water 1 tsp ground cumin 0.5 tsp salt, to taste 0.5 tsp black pepper 0.25 tsp paprika
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1 Step 1: Toss the onion rings with the salt and cornstarch, then fry them in the vegetable oil over medium-high heat, stirring often, for 10 to 12 minutes until deep golden brown and crisp.2 Step 2: Drain the fried onions on paper towels in a single layer so they crisp as they cool, and reserve the frying oil.3 Step 3: Fry the crushed garlic in 1 tablespoon of the reserved oil over medium heat for 1 to 2 minutes until fragrant, without letting it burn.4 Step 4: Add the tomato paste, tomato sauce, water, vinegar, paprika, salt and black pepper. Bring to a boil, then simmer covered on medium-low for 15 minutes, uncovered if you want a thicker sauce.5 Step 5: Cover the lentils with 4 cups of water, add 1 tablespoon of reserved oil and a pinch of salt, and bring to a gentle boil. Cook 12 to 15 minutes until just tender but still firm, then do not drain.6 Step 6: Toast the vermicelli in 2 tablespoons of reserved oil over medium-low heat until golden brown.7 Step 7: Stir in the rice, salt, cumin if using, and enough hot water to cover by about 1 inch. Boil, then cover and simmer on low for 12 to 15 minutes until the rice is tender and the water is absorbed. Fluff with a fork and fold in the lentils.8 Step 8: Cook the pasta in heavily salted boiling water until al dente, then drain and toss lightly with a little oil. Warm the chickpeas.9 Step 9: Whisk the daqqa ingredients together in a measuring cup: crushed garlic, vinegar, hot water, cumin, salt, black pepper and paprika.10 Step 10: Layer the rice and lentils, then the pasta and chickpeas, drizzle with tomato sauce and daqqa, and top with crispy onions. Pass the remaining sauce and onions at the table.getsaucepan.com/r/14845698-ad8d-5d26-b3d7-3af393488173
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