Blend the onion, garlic, cumin, coriander powder, tomatoes, tomato purxe9e, malt vinegar and brown sugar together.
Heat the olive oil in a pan; add the above purxe9e with a little water and simmer for 6 to 7 minutes until it reduces to a salsa-like consistency. Season with salt and black pepper. Throw in some coriander leaves, saving some to garnish the dish later. (Remove and keep aside some of this sauce to use as garnish.)
In the same pan, add the cooked rice, chickpeas, macaroni and lentils. Mix well. Season to taste. Garnish with some fried onions, coriander leaves and the leftover tomato sauce.