Soak the lentils in hot water.

Boil the pasta until cooked.

Place the chickpeas in a pot with water, add some garlic and tomatoes, and cook until tender.

Slice the onions and fry them in oil until golden. Remove most of the fried onions and set aside, leaving a small amount in the pan. Add broken vermicelli noodles to the pan and toast until golden. Add water (the same amount as the rice), bring to a boil, then add the soaked lentils and rinsed rice. Cook on low heat until done.

Blend the tomatoes with 5 cloves of garlic and some vinegar until smooth.

Heat some oil in a pan, add the blended tomato mixture, and cook until it thickens into a sauce.

For the garlic vinegar sauce (daqqa), mix some of the chickpea cooking water with minced garlic and a little vinegar. Serve cold.

Toss the cooked pasta with some of the tomato sauce.

To serve, layer the rice and lentil mixture, then the pasta, then the fried onions, then the chickpeas, and top with the tomato sauce.