Rinse the lentils and cook them in water until they are tender but still hold their shape (about 20-25 minutes).

Then drain and set aside.

In a separate pot, cook the rice until fluffy.

Once it’s done, gently fold the cooked lentils into the rice, then season lightly with salt.

Boil the macaroni pasta according to the package directions until al dente.

After this, drain and toss with a tablespoon of olive oil to prevent sticking.

Thinly slice the onions.

Then toss them with a tablespoon of flour or cornstarch (optional for extra crispiness) and a pinch of salt.

Traditional Method: Deep fry them in a high-heat oil (like canola or peanut) until dark golden brown and crispy. Then, remove with a slotted spoon and let them drain on paper towels. (The frying oil is often reserved for the sauce to infuse flavor).

Air-Fryer Method (Healthy Alternative): Toss the onions with 1 tablespoon of olive oil. Now, air-fry at 380°F (195°C) for 10-15 minutes, tossing halfway, until it’s golden and crunchy.

Rinse the canned chickpeas.

After that, simmer them in a small pot with a splash of water, a pinch of salt and a dash of cumin for about 5 minutes.

This enhances their flavor.