Soak chickpeas in a bowl of water overnight until soft. The next day, drain chickpeas and add salt and cumin.
Rice & Lentils
Boil lentils in a small saucepan for 15 minutes or until partially cooked. In a separate pot, place the rice, olive oil, onion, garlic, water, salt and lentils.
Add salt and bring to the boil until the water recedes so that it is just a film on the surface, then lower the heat. Cook for 20 minutes in total.
Boil the macaroni in a pot of salted water for 6 minutes. Wait a few minutes before moving it to a new pan then add olive oil and toss to coat.
Place olive oil, garlic, lemon juice and crushed tomatoes in a saucepan and stir to combine. Add chilli, cumin, coriander, salt and pepper and cook until mixture is well combined.
Cut the onions into thin slices and toss in the plain flour. Fry onion slices in olive oil until crispy brown.
In a large bowl place the rice and lentils. Top with macaroni, chickpeas, salsa and onions and sprinkle dukkah over top.