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Begin by heating the neutral oil in a frying pan over medium heat.
Slice the sweet onions and fry them in the hot oil until they are golden brown and caramelized. Remove from the pan and set aside.
In a bowl, combine the oat milk, all-purpose flour, fine sea salt, and garlic powder to create a batter.
In the same pan, add the olive oil and the grated onion, cooking until the onion is soft.
Add the crushed garlic, ground coriander, and ground cumin to the pan, stirring for a minute until fragrant.
Mix in the harissa paste and apple cider vinegar, followed by the tinned tomato sauce. Season with salt and pepper to taste.
In a separate pot, cook the rice according to package instructions.
In another pot, prepare the lentils by boiling them until tender, then drain.
Cook the macaroni pasta in salted water until al dente, then drain.
Combine the cooked rice, lentils, and macaroni in a large serving dish.
Top the mixture with the tomato sauce and the fried onions.
Finally, add the drained chickpeas on top before serving.