Ingredients:
1 cup lentils
1 cup elbow macaroni
1 cup rice
1 cup chickpeas
1/2 cup vegetable oil
1 large onion, finely chopped
1/4 cup tomato paste
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
For the tomato sauce:
1/4 cup vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
For the garlic vinegar:
1/4 cup white vinegar
1/4 cup water
2 cloves garlic, minced
1/4 teaspoon salt
Instructions
In a large pot, bring the lentils, macaroni and rice to a boil. Reduce the heat and simmer until the lentils, macaroni and rice are cooked. Drain and set aside.
In a separate pot, bring the chickpeas to a boil. Reduce the heat and simmer until the chickpeas are cooked. Drain and set aside.
In a pan, heat the oil and sauté the onion until translucent. Add the tomato paste, cumin, salt, pepper and cayenne pepper. Cook for a few minutes until the tomato paste has darkened.
To make the tomato sauce, heat the oil in a pan and sauté the onion until translucent. Add the garlic and sauté for a few minutes. Add the tomatoes, cumin, salt, pepper and cayenne pepper. Cook for about 20 minutes, until the sauce has thickened.
To make the garlic vinegar, mix together the vinegar, water, garlic and salt in a small saucepan. Heat until just warm.
To serve, place the lentils, macaroni and rice in a serving dish. Top with the chickpeas and the tomato sauce. Drizzle with the garlic vinegar.
