Koshari

Cook the rice

Cook the rice in salted water until tender, then set it aside covered.

Cook the lentils

Simmer the lentils in a separate pot of water until tender but still holding their shape.

Boil the macaroni

Boil the macaroni in salted water until just tender, then drain.

Fry the onions crisp

Toss the sliced onions in flour and fry them in the hot oil until deeply golden and crisp, then drain on paper towels.

Make the garlic vinegar sauce

Warm the olive oil with half the garlic and stir in the vinegar and a pinch of salt for a sharp garlic vinegar sauce.

Make the tomato sauce

Cook the remaining garlic in a little oil, add the crushed tomatoes, cumin and chili flakes, and simmer until thickened.

Layer and serve

Layer the rice, lentils, macaroni and chickpeas in a bowl, then top with tomato sauce, a drizzle of garlic vinegar and a heap of crispy onions.