1. Place a Dutch oven or heavy bottom stock pot on flame, and heat oil in it. Add cumin and fry for 1 minute.
2. Drop squash, onion, garlic, and chili powder. Stir and cook until softened.
3. Add tomato paste, lentils, chick peas, and vegetable stock. Mix well.
4. Throw lemon rind, cover, and let it simmer for 15 minutes or until done. Remove, and discard lemon rind.
5. Serve squash lentil and chickpea soup hot.