Method

• Cook the rice and pasta: In a large pot, combine the rice, macaroni, water, and salt. Bring to a boil, then reduce heat and simmer until the rice and pasta are cooked through. Drain.
  
  
• Cook the lentils and chickpeas: Soak the lentils and chickpeas overnight. Drain and rinse. In a separate pot, combine the lentils, chickpeas, and enough water to cover. Bring to a boil, then reduce heat and simmer until tender. Drain.
  
  
• Make the tomato sauce: In a large pot, heat oil and sauté the onion and garlic until fragrant. Add the tomato paste, cumin seeds, coriander seeds, cayenne pepper, and black pepper. Stir well. Add the crushed tomatoes and water. Bring to a boil, then reduce heat and simmer until the sauce thickens. Season with salt to taste.
  
  
• Fry the onions: Heat oil in a small skillet over medium heat. Fry the sliced onions until golden brown and crispy.
  
  
• Assemble the koshari: In a large bowl, combine the cooked rice, pasta, lentils, and chickpeas. Pour the tomato sauce over the mixture and toss to coat. Top with the fried onions.