Step 1

Place squash in a large bowl. Drizzle 1 Tbsp. oil over and season with black pepper and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Toss to coat; set aside. Thread sweet peppers onto skewers.

Step 2

Prepare a grill for 2-zone heat (for a charcoal grill, bank most of the coals on one side; for a gas grill, set one burner to medium-high and one or two burners to low). Place a medium cast-iron skillet on grate over medium-high heat. Pour in ¼ cup oil and heat. Arrange squash and skewers with peppers on grate over medium-low and grill, turning occasionally, until slightly charred around the edges, about 6 minutes.

Step 3

Meanwhile, cook garlic in skillet, stirring, until fragrant, about 10 seconds. Add cumin and cook, stirring, until fragrant, about 30 seconds. Mix in tomatoes, paprika, coriander, turmeric, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Then cover grill and cook until tomatoes blister and spices are fragrant, about 6 minutes.

Step 4

Uncover grill and transfer peppers and squash to a platter. Smash tomatoes in skillet with tongs to release juices; the consistency should be saucy. Cover grill again and cook tomatoes until reduced by one fourth, about 6 minutes.

Step 5

Uncover grill and stir tomatoes. Add squash, peppers, and chickpeas to skillet skillet and mix well. Add ¼ cup water, stir to combine, and cook until sauce starts to bubble and squash is tender, about 4 minutes.

Step 6

Remove skillet from grill and top squash mixture with cilantro. Serve with rice.