Heat the coconut oil in a large pot over medium heat. Once hot, add the onion. Cook for 4-5 minutes, or until translucent, stirring frequently.
2 teaspoons coconut oil, 1 medium onion
Add the squash and cook for another five minutes, until it starts to brown slightly (it might stick to the bottom of the pot, that's normal).
½ medium butternut squash
Stir in the garlic and spices and cook for another minute or two, stirring frequently.
3 cloves garlic, 1 teaspoon sea salt, ½ teaspoon cumin, ½ teaspoon turmeric, ½ teaspoon ground ginger, ½ teaspoon coriander, ½ teaspoon black pepper, ¼ teaspoon hot pepper flakes, ¼ teaspoon cardamom, ¼ teaspoon cinnamon
Stir in the tomatoes, rinsing water, and chickpeas. Cover and bring to a low boil, then reduce the heat and simmer, covered, for 15-20 minutes, or until the squash is fork-soft.