Lentils, macaroni and rice

- 1 cup brown lentils
- 1 cup macaroni

- 1 cup long grain rice                
- 1  cup canned chickpeas, rinsed
- 1 cup tomato puree
- 1 onion, diced
- 4 cloves garlic, crushed
- 1 teaspoon cinnamon powder
- 3 mint leaves
- 1  teaspoon sugar
- salt to taste

1. Cook the lentils in 3 cups of  boiling water with a teaspoon of salt until tender. Drain and set aside.

2. Cook the macaroni in boiling water for about 15 minutes. Drain and set aside.

3. Cook the rice in boiling water, drain and allow it to cool.

4. Heat oil in a fry pan and add the onion and garlic and sautee until tender. Stir in tomato puree, cinnamon, sugar and salt as required. Add the mint and cook for 2-3 minutes.

5. Mix together with the lentils, macaroni, chickpeas and rice.