Cook the lentils: Rinse the lentils and simmer in salted water until tender (about 20–25 minutes). Drain and set aside.

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Cook the rice: In a pot, sauté a little garlic or onion in oil, add the rice, salt, and water. Cook until fluffy.

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Boil the pasta: Cook the pasta in salted water until al dente. Drain and rinse lightly to prevent sticking.

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Warm the chickpeas: Rinse canned or pre-cooked chickpeas and warm them with a pinch of salt and cumin.

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Make the crispy onions: Slice onions thinly and fry in oil until dark golden and crispy. Set aside (optional: keep the onion oil for flavor).

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Prepare the tomato sauce: Sauté garlic in oil, add tomato sauce, salt, pepper, cumin, and chili (optional). Simmer until thick and flavorful.

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Mix the base: In a serving bowl, layer rice, lentils, and pasta.

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Add toppings: Spoon chickpeas over the top.

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Add sauce: Pour the tomato sauce generously over the dish.