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Preheat the oven to 350°.
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Start with the tomato sauce. Cut the tomatoes and onion into quarters and peel the garlic cloves.
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Place tomato, onion, and garlic in an 8x13” baking dish. Cover with olive oil and sprinkle with salt and pepper. Bake for 30-35 minutes, or until the edges of the onion begin to brown.
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While the tomato, onion, and garlic are in the oven, prepare the bases. Take out three pots (one for rice, lentils, and noodles).
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In one pot, mix 1 ½ teaspoons vegetable stock powder with 1 ½ cups water until powder is dissolved. Add 1 cup rice.
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Cook rice on medium heat until water begins to simmer, then turn to low for fifteen minutes.
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In a second pot, add 3 cups water and ½ cup rinsed lentils. Add 1 teaspoon garlic and 1 teaspoon cumin and mix.
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Cook lentils on medium heat until water begins to simmer, then turn to low for fifteen minutes.
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In a third pot, add 3-4 cups water and 1 cup macaroni noodles. Boil for 10 minutes.
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While the rice, lentils, and pasta are simmering, make the garlic sauce. Peel 3 garlic cloves and put them in a food processor with ½ cup olive oil, 1 teaspoon lemon juice, and a dash of salt. Blend until the mixture is smooth. Add salt, garlic, and lemon juice to taste.
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Pour the finished rice into the bottom of a large serving bowl.
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Drain macaroni noodles. Pour over rice.
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Drain extra liquid from lentils. Pour over noodles and rice.
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Rinse the chickpeas. Pour over the layered rice, noodles, and lentils.
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Remove the tomatoes, onion, and garlic from the oven and spoon into a large blender. Blend until smooth.
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Add 1 teaspoon cumin, 1 teaspoon pepper, 1 teaspoon paprika, and ½ teaspoon cinnamon. Blend.
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To prepare your plate, put the rice, noodle, lentil and chickpea mixture in a bowl and pour over as much tomato sauce and garlic sauce as you want. Add fried onions to the top and enjoy!