Slice the onions and fry them in oil, stirring constantly, until golden and crispy. Drain the onions well and place them on a paper towel to absorb excess oil.

Boil the pasta, then drain. Toss the cooked pasta with some of the oil used for frying the onions.

Boil the lentils, then toss them with some of the onion oil. Add salt and cumin.

Toast the vermicelli in some of the onion oil, then add the rice, water, salt, and cumin. Cook until the rice is done.

For the sauce: In a pot, sauté 1 tablespoon minced garlic in some of the reserved onion oil. Add tomato juice, tomato paste, and salt. Cook until the sauce thickens and is ready. Separately, boil the chickpeas in plenty of water with some minced garlic, salt, cumin, and a little tomato juice until tender.

For the vinegar-garlic sauce: Mix 1/2 cup water, 1/4 cup vinegar, 1 tablespoon minced garlic, 1/2 teaspoon cumin, and salt in a jar. Shake well to combine all ingredients.

For the spicy sauce: Take some of the prepared tomato sauce and add chili powder to taste.