Soak 1½ cups of medium-grain rice in water for 15 minutes, then drain.
For the crispy onions, slice 1 large onion into thin rings and toss with ⅓ cup of all-purpose flour. Fry in ½ cup of vegetable oil for 15-20 minutes, until deeply browned but not burned. Drain on paper towels and keep the oil.
For the sauce, cook 1 small grated onion in a little of the onion oil until golden. Stir in 4 minced garlic cloves and 1 teaspoon of ground coriander, then 800g of canned tomato sauce.
Season with salt and pepper and simmer for about 15 minutes, until thickened. Stir in 1 tablespoon of distilled white vinegar.
Meanwhile, cover 1½ cups of brown lentils with water, bring to a boil, and cook for 15-17 minutes, until partly cooked. Drain.
In a pot, toast the rice and lentils in a little of the onion oil, seasoned with salt and pepper. Add 3 cups of water, bring to a boil, then cover and simmer for 20 minutes, until absorbed. Rest, covered, for 5 minutes.
Cook 2 cups of elbow pasta in salted boiling water until al dente, then drain. Drain and warm 425g of canned chickpeas.
Layer the rice and lentils, the pasta, half the sauce, the chickpeas, and half the crispy onions. Serve the remaining sauce and onions on the side.
