Cook the pasta according to package directions.
Start caramelizing the onions as it will take a long time. In a large pot add 3 Tbs olive oil and then add the onions, caramelize over low heat, until brown and sticky, will probably take an hour so keep an eye on it and stir occasionally.
Rinse lentils very well then cover with water and a pinch of salt in a pot over high heat, bring to a boil then reduce to medium and let it cook completely.
Rinse the quinoa well, drain. In a sauce pan heat 2 Tbs olive oil and toast quinoa for about 1 minutes then add 2c of water and salt. Bring to a boil, then reduce heat, cover and cook for about 15 minutes.
Let it stand for 5 minutes covered then fluff with a fork.
To make the tomato sauce
In a pan over medium heat, add 2 Tbs olive oil, saute the garlic then add vinegar, stir in the tomato sauce, season and let it cook for 10 minutes.
To make cumin sauce
In another pan heat the oil then saute garlic, add cumin and stir for 30 seconds. Add the vinegar, water and season and cook for 10 minutes.
Cook the vermicelli, by toasting in a large pot then add water and a pinch of salt, reduce heat and let it cook until tender.
Assemble the plate by adding lentils then quinoa at the bottom, top with some pasta, vermicelli and finally the caramelized onion and some chickpeas. Drizzle with one or both of the sauce, and sprinkle with some red chili crushed pepper.