Koshari

Rinse the rice under cold water until it runs clear.

Rinse the lentils and pick over for any debris.

Peel and thinly slice the onions into rings.

Peel and crush all six garlic cloves.

Chop the tomatoes.

Put the lentils in a saucepan with 400ml of the water, bring to the boil, then reduce to a simmer and cook until just tender, about 20 minutes.

Put the rice in a separate large saucepan with 300ml of the water and a pinch of salt, bring to the boil, then cover and simmer until the water is absorbed and the rice is tender, about 15 minutes.

Cook the macaroni in a saucepan of boiling salted water until al dente, about 9 minutes, then drain in a colander.

Heat the vegetable oil for deep-frying in a large saucepan to 180°C and fry the sliced onions in batches until deep golden and crispy, then lift out with a slotted spoon onto kitchen paper.

Heat the remaining vegetable oil in a frying pan, add four of the crushed garlic cloves and cook until fragrant, then stir in the chopped tomatoes, tomato paste, cumin and cayenne pepper and simmer until thickened, about 15 minutes.

Warm the remaining two garlic cloves gently in a small saucepan with the red wine vinegar and a splash of water for 2 minutes, then season with a little salt.

Stir the drained chickpeas into the tomato sauce and simmer for 5 minutes to heat through.

Season the rice, lentils and pasta with the remaining salt and black pepper, then layer them in bowls, top with the tomato and chickpea sauce, spoon over the garlic vinegar sauce and finish with the crispy fried onions.