Cook the chickpeas, pasta and lentils

• Boil the chickpeas, spaghetti and lentils separately in different pots until cooked.
• Drain everything and set aside.

Cook the rice with vermicelli

• Heat some of the onion-frying oil in a pot.
• Add the vermicelli and toast until golden, then add the rice and mix well.
• Pour in the vegetable stock, cover and cook until the rice is fully cooked.

Make the crispy onions

• Thinly slice the onions and toss them with the flour and cornstarch until evenly coated.
• Deep-fry in hot oil until golden and crispy.
• Transfer to a paper towel-lined plate to drain.

Make the tomato sauce

• Heat a little oil in a saucepan, add the garlic and spices and sauté briefly.
• Add the tomato salsa and water, cover and let simmer until the sauce thickens and the flavors come together.

Assemble the koshary

• Layer the rice, lentils, macaroni, spaghetti and chickpeas.
• Pour over the tomato sauce and top generously with crispy onions.