In a sauce pan over medium high heat, add 1 tablespoon vegetable oil. Stir in rice; continue stirring for 2 minutes until rice is coated with oil. Add 1 ½ cups water and 1 teaspoon of salt. Bring to a boil; reduce heat to low, cover, and simmer for 25 minutes until the rice is tender.
Drain soaked lentils and rinse; drain again. Bring 2 cups water to a boil in a pot, add ½ teaspoon of salt and stir in lentils. Bring to a boil; cover and reduce heat to low. Simmer for 20 minutes until lentils are tender.
In a large pot of salted boiling water. Cook the pasta shells uncovered for 8 minutes, stirring occasionally, until the it has cooked Al Dente. Drain
Over high heat, add 1 tablespoon vegetable oil in a large skillet. Cook the onions in the oil for 10 minutes, stirring often, until they begin to brown. Add garlic and cook another minute. Remove from pan, drain on a paper towel-lined plate.
In a sauce pan over medium high heat, place half of the onion mixture. Mix in the vinegar. Add the sieved tomato, black pepper, 2 ½ teaspoons salt, and cumin. Bring to a boil then reduce heat to medium-low and simmer about 12 minutes.
In the serving dish, stuff each pasta shell with a teaspoon of rice, a teaspoon of lentils and place in the baking dish. Sprinkle the chickpeas on top, then sprinkle the tomato sauce then the browned onions. Serve.
