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PdfBoil the macaroni and spaghetti until cooked (appx 8 minutes). Drain and set aside.
Boil lentils for 15 minutes and set aside.
Boil garbanzo beans until cooked (45 min if using dried).
Slice onions thinly, add corn starch and deep fry in oil, stirring frequently to separate onions and avoid burning. Once onions are crunch, drain on a paper towel on separate plate.
Add ¼ of the onion oil into a separate sauce pan ( we will use this for the sauce later).
In the remaining onion oil, saute the vermicelli until golden brown.
Meanwhile, rinse and drain the rice.
Add the rice into the pot with brown vermicelli. Mix well, then add water to rice (1:1 ratio for short grain). Add salt and cook for 18 minutes (bring to a boil, then reduce to low heat).
To the pot with garbanzos, add ½ cup of water, 1 tablespoon of chopped garlic, 1 tsp of chili powder, 1 tsp of cumin, ½ cup vinegar, ½ tsp of salt and juice of 1 lime. Boil for 10 minutes.
In the saucepan with the extra onion oil, add 3 tbsp of chopped garlic and saute until golden brown. Add 2 tbsp of white vinegar, 2 small cans of tomato sauce, ½ tsp of salt and 1 tsp of cumin. Stir to incorporate.
At this point, the rice should be done cooking. Add the macaroni, spaghetti, and lentils and mix.
Top mixture with garbanzo, vinegar sauce, tomato sauce mixture and crispy onions.