Slice onion thinly and chop garlic. Rinse canned chickpeas and let them drain. Rinse rice and lentils separately.

Ingredients

• 180 gRice, white, long-grain, regular, raw, unenriched
• 180 gLentils, raw
• 180 gPasta, dry, enriched
• 160 gChickpeas (garbanzo beans, bengal gram), mature seeds, canned, drained solids
• 800 gTomatoes, red, ripe, canned, packed in tomato juice, no salt added
• 50 gTomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program)
• 500 gOnions, raw
• 15 gGarlic, raw
• 65 gOil, olive, salad or cooking
• 35 gVinegar, red wine
• 5 gSpices, cumin seed
• 8 gSalt, table
• 360 gBeverages, water, tap, drinking
• 750 gBeverages, water, tap, drinking not counted – removed
• 1,200 gBeverages, water, tap, drinking not counted – removed

Method

1. Slice onion thinly and chop garlic. Rinse canned chickpeas and let them drain. Rinse rice and lentils separately.
2. Heat 45 g oil to 170 °C in a wide pot and fry onion for 18 minutes until deep golden. Set half the onion and oil aside for topping.
3. Cover lentils with 750 g water and boil at 95 °C for 25 minutes until tender; drain. In a second pot boil pasta in 1,200 g water at 95 °C for 10 minutes and drain it too.
4. Heat the remaining 20 g oil to 165 °C in the onion pot and add garlic and cumin for 30 seconds. Add tomatoes, paste, vinegar, 5 g salt and chickpeas; cook at 90 °C for 12 minutes.
5. Put rice in 360 g water with the remaining 3 g salt, cover and cook at 90 °C for 18 minutes. Rest 5 minutes; divide rice, lentils and pasta, cover with sauce and top with remaining onion and all its oil.