Heat the oil in a large pot or Dutch oven over medium heat.
Add the diced onion, minced ginger, and minced garlic.
Sauté for 5 minutes, or until the onion is soft and translucent.
In a small bowl, combine the ground coriander, cumin, salt, turmeric, cayenne, cardamom, and cinnamon.
Add the spice mixture to the pot and cook for 2 minutes, stirring frequently to toast the spices and prevent scorching.
Pour in 1/2 cup / 125 mL of the water and stir, scraping the bottom of the pot to loosen any spices that may have stuck.
Add the remaining 3 1/2 cups / 875 mL of water, along with the diced kabocha squash, chopped tomatoes, and chickpeas.
Stir everything to combine.
Bring the soup to a boil, then reduce the heat to medium-low.
Cover the pot and let it simmer for 20-25 minutes, or until the squash is tender enough to be easily pierced with a fork.
