Add squash onion and red pepper. Stir in the chicken stock lentils and chickpeas and bring to a boil. Cover with plastic wrap and set aside. Heat the olive oil in a large pot or dutch oven over medium high heat. Cook and stir until onion is translucent and red pepper is crisp tender about 5 minutes.
Cook the onion and garlic in the hot oil until the onions are translucent 5 to 7 minutes. Heat the olive oil in a large pot over medium heat. Add tomatoes chickpeas broth and sugar. Salt and pepper to taste. Add the rice and the remaining 1 2 teaspoon of salt.
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In a dutch oven heat oil over medium high heat. Chickpeas should be just covered with. Split the squash in half and remove the seeds and fibers. Heat 1 4 cup of the oil in a large heavy pot or dutch oven over medium high heat. When oil shimmers add onion garlic cumin and cinnamon and season.
Bring a large pot of salted water to a boil. Add 1 cup boiling water and stir. Bring a large pot of salted water to a boil. In a dutch oven heat oil over medium high heat. Heat butter and olive oil in a 3 to 4 quart dutch oven or heavy bottomed saucepan with a tight fitting lid over medium heat.
Add 1 cup boiling water and stir. Cook the onion and garlic in the hot oil until the onions are translucent 5 to 7 minutes. Add the pasta and cook as the label directs for al dente. Add squash onion and red pepper.
