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Egyptian Koshary
1 cup green lentils
1/2 bag small pasta
1/2 bag vermicelli
1 cup boiled chickpeas
2 cups basmati rice
1 cup vegetable oil
1 kilogram squeezed tomatoes
1 kilogram sliced onions
1 coarsely chopped dried pepper
1 head garlic, crushed
1 tablespoon ground cumin
2 tablespoons tomato sauce
1 teaspoon sugar
1 cup white vinegar
Salt
Plenty of oil for frying
1 can boiled chickpeas
Juice of two lemons
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