Slice onions and separate into rings, sprinkle with salt and fry until crunchy. Set aside.
Saute the garlic and red pepper flakes in vegetable oil.
Add vinegar, tomato puree and cumin.
Stir while bringing to a boil, then turn down to a simmer.
Add rice and oil to a cooking pot and fry the rice while stirring for two minutes.
Add vermicelli, stir and coat with oil.
Add cooked lentils, chickpeas, salt and cold water.
Bring to a boil, stir once or twice, and turn down to a simmer.
Partially cover the pot with a lid, continue to simmer until rice is fully cooked.
Serve by putting a couple of spoonfuls in a wide bowl, topped with a spoonful of macaroni. Follow this with a topping of crunchy onions. Pour the tomato sauce around the edge of the rice mixture, and serve.