Koshari

Fry onion in vegetable oil in a wide pan over medium heat, stirring, until deep brown and crisp, 20 to 25 minutes. Lift onto paper towels and keep the oil.

Boil brown lentils in plenty of water until just tender, 15 to 20 minutes. Drain.

In a pot, toast spaghetti in 2 tablespoons of the onion oil until golden. Add white rice, half of cumin and 1 teaspoon of salt, then 420 ml water. Cover and cook on low for 15 minutes, then fold in cooked lentils.

Boil macaroni in salted water until al dente and drain. Warm cooked chickpeas.

Cook garlic in 1 tablespoon of the onion oil for 30 seconds, add tomato sauce, red pepper flakes, coriander seed, the rest of the cumin and salt. Simmer 10 minutes and stir in white vinegar.

Layer rice and lentils and pasta and chickpeas in bowls, ladle over spicy tomato sauce and pile on crispy onions.