red chili, de-seeded and finely diced
cider vinegar, more up to 4T if preferred
canned tomatoes, chopped
canned chickpeas, rinsed
In a medium saucepan over low heat, fry garlic and red chili in olive oil until fragrant, making sure not to let them burn.
Stir in remaining ingredients except canned chickpeas. Bring to a boil. Reduce heat to medium to simmer, uncovered, until sauce has reduced (30m).
Add to cook canned chickpeas until absorbed and thicker sauce forms.
onions, thinly sliced
In a saucepan over medium heat, add olive oil and cook onions until golden brown. Stir occasionally to avoid burning. Remove and Set aide.
dry green lentils
Basmati rice, rinsed in cold water
Cook dry green lentils in boiling water until cooked. Set aside.
In a non-stick pan over medium-high heat, add all ingredients and bring to a boil.
Reduce heat to low and simmer with a lid on for 10m.
Turn off heat. Add lentils. Place a towel over the pot and cover with a lid for 5m.
The rice should be cooked through, the lentils hot and the vegetable stock evaporated. Gently stir lentils through the rice.
In a large serving dish, lay a bed of rice and lentils. Add sauce on top, followed by onions. Serve with a side of hummus and harissa.