1 (14.5 ounce) can chickpeas (garbanzo beans), drained and rinsed
1/4 cup red wine vinegar
1 teaspoon ground coriander
1 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 (16 ounce) package ditalini pasta
1 1/2 cups short-grain rice, rinsed
cold water, to cover
1 1/2 cups dark brown lentils
water, to cover
1 pinch salt and ground black pepper to taste
1 tablespoon olive oil
1 yellow onion, minced
3 cloves garlic, minced
1 (14 ounce) can crushed tomatoes
1 tablespoon butter
3 cups chicken stock
1 (3 ounce) can French-fried onions
Combine the chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.
Bring a pot of lightly salted water to a rolling boil. Cook the ditalani pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
Combine the rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
Meanwhile, combine the lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and cook at a boil until tender, about 30 minutes. Drain.
Heat the olive oil in a saucepan over medium-high heat; cook and stir the onion and garlic in the hot oil until translucent, 5 to 7 minutes. Add the crushed tomatoes, season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
Melt the butter in a pot over medium-high heat. Add the rice to the butter, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour the chicken stock over the rice; bring to a boil. Season the rice mixture with salt and pepper, reduce heat to low, cover the pot, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.