Cook squash in microwave until soft (7-10 minutes).
In a large pot on medium heat, add onions and spices, and cook until lightly browned. Add garlic.
Add squash, kale and stock. Stew for 10-15 minutes covered. Puree with a hand immersion blender. Turn down to low and add chickpeas. Cook another 10-15 minutes until chickpeas are soften and kitchen smells good.
Serve with plain yogurt and toasted pecans.