To make the sauce, blend the tomatoes, 1/4 cup vinegar, 2 cloves of garlic, and a green chili pepper in a blender. Pour the mixture into a pot and cook over heat.

Soak the chickpeas and lentils in water overnight. In the morning, cook them in their soaking water until the lentils are tender. Drain the lentils and set aside. Let the chickpeas continue cooking until fully tender.

Slice the onions into rings and toss with the flour as needed. Fry the onions until golden brown. Reserve the oil from frying to use in the chili sauce, garlic vinegar sauce, and rice.

For the chili sauce, use some of the reserved onion oil. Sauté 2 cloves of garlic, then add red chili powder, vinegar, a little tomato sauce, and a bit of water.

For the garlic vinegar sauce, heat some of the reserved onion oil and sauté 2 cloves of garlic. Add dried cilantro, then pour in vinegar and a little water. Bring to a boil, then remove from heat and add freshly squeezed lemon juice.

For the rice, heat some of the reserved onion oil in a pot. Add the vermicelli noodles and toast until golden. Add the black lentils and rice, sauté briefly, then add 2 cloves of chopped garlic and sauté a bit more. Add water and cook until the rice is done.

Cook the pasta as usual in boiling water with a little oil (not the onion oil) and some salt. Drain when done.