Cook the lentils with cumin and cinnamon in water until tender.

In another pot, sauté the vermicelli in oil until lightly golden. Add the rice and stir constantly until it turns golden. Add the cooked lentils with their cooking water to the rice and vermicelli. Cook over low heat until done.

In another pot, fry the onions until they are brown and crispy, then drain from the oil.

To make the spicy sauce, mash 1/4 of an onion with 1 garlic clove and sauté in a little oil.

Add the tomato, tomato sauce, chili powder, a little cumin, and 1 1/2 cups water (about 360 ml). Let it simmer until thickened.

To serve, layer the koshari (rice, lentils, and vermicelli) first, then add the pasta and chickpeas, and top with the fried onions.