Step 1

In a large skillet or heavy bottom pot saute the onion for 3-5 minutes.

Step 2

Stir in the spices to get them nice and fragrant. Cook 1 minute.

Step 3

Add the broth, diced tomatoes, squash, and sweet potato.

Step 4

Bring to a boil and reduce to medium heat and let cook until the squash and potatoes are tender. (about 15-20 minutes if you cut them small enough)

Step 5

Transfer the mixture to a blender and add the coconut milk. (reserve a little coconut milk for topping)

Step 6

Blend until nice and smooth then add back to the skillet or pot.

Step 7

Stir in the chickpeas and simmer for another 10 minutes.