Start to finish: 40 minutes; 8 servings

1½ cups basmati rice

2 T. olive oil, divided

4 cloves garlic, minced

2 tsp. ground cumin

1 tsp. cayenne pepper

1 tsp. ground dry ginger

28-ounce can diced tomatoes

1 large yellow onion, thinly sliced

12 ounces elbow or any small pasta

15-ounce can chickpeas, drained

Half of a 15-ounce can brown lentils, drained

4 cups water

Salt and ground black pepper

Cider vinegar to taste

Cook rice, fluff, cover, set aside. In a medium saucepan over medium-high, heat 1 tablespoon of oil. Add garlic, cumin, cayenne and ginger and heat for 30 seconds. Add diced tomatoes and bring to a simmer. Reduce heat to maintain a simmer.

In a large saute pan over medium-high, heat the remaining oil and saute onion until starting to brown, about 6 minutes. Add pasta. Continue to saute until pasta begins to brown, another 5 to 6 minutes.

Stir chickpeas, lentils and 4 cups of water into the pasta mixture. Bring to a simmer. Cook until water is absorbed and pasta is tender. If needed, add additional water ¼ cup at a time until pasta is cooked. Season with salt and pepper. Season tomato mixture with a splash or two of vinegar and a bit of salt.

To serve, make a pile of rice on each serving plate. Spoon some of the pasta mixture over the rice, then ladle the tomato sauce over that.