Vegetarian

Boil lentils in 4 cups water until just tender, drain and season with salt
Drain the soaked rice
Combine par-cooked lentils and rice in a saucepan with vegetable oil, salt, and coriander and cook, stirring, for 3 minutes
Add warm water to cover the mixture by about 1.5 inches, bring to a boil, then cover and cook until liquid is absorbed and grains are tender; keep covered for 5 minutes
Cook macaroni in boiling water with a dash of salt and a little vegetable oil until al dente, then drain
Cover canned chickpeas and warm briefly in the microwave
Sprinkle onion rings with salt and toss in flour to coat, then shake off excess flour
Heat vegetable oil in a skillet and cook the onion rings, stirring often, until crispy and caramelized