How to make
Soak the chickpeas in advance for one night in water. The next day, boil it. Boil the lentils, at the 20 minute mark change water, add rice and boil everything until ready. Boil the macaroni according to the package instructions.
Prepare the sauce separately, by frying a little crushed garlic in oil, then adding the tomato puree to it, then lemon juice, cumin, cayenne pepper and salt to taste. Fry until slightly thickened, about 10 minutes. Separately, fry the cut into thin crescents onions in a little oil and drain the excess oil.
In the plates, mix the rice and lentils, distribute macaroni on top, then pour on the sauce and sprinkle with the chickpeas and fried onions.
