Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the sliced onions and fry, stirring frequently, until they are dark brown and caramelized (about 10-15 minutes).

Remove the caramelized onions with a slotted spoon and drain on paper towels, leaving the flavorful oil in the pot.

Add the rinsed lentils, ground cumin, coriander, and vegetable broth (or water) to the pot with the oil. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

Stir in the rinsed rice, macaroni (uncooked), and 1 teaspoon of salt. Ensure the grains are submerged. Cover tightly and simmer on low heat for another 15-18 minutes, or until the liquid is absorbed and rice is tender.

While the grains cook, prepare the sauce: In a small saucepan or microwave-safe bowl, mix the tomato sauce, minced garlic, vinegar, red pepper flakes, and a pinch of salt. Warm through until fragrant.

Once the grain mixture is done, turn off the heat and gently fold in the drained chickpeas. Cover and let it rest for 5 minutes to warm the chickpeas.

Fluff the mixture with a fork. Serve hot in bowls, topped generously with the warm tomato sauce and the reserved crispy onions.