Preheat your oven to 400℉.
Place the squash cavity side up on a sheet pan. Drizzle each squash with about a tablespoon of oil and then use your fingers to coat the squash with the oil. Season each squash half generously with salt.
Roast the squash until it's just tender when pierced with a paring knife, 30 to 45 minutes, depending on the squash.
While the squash is roasting, place the remaining 3 tablespoons oil (or ghee if using) in a skillet over medium heat and add the onion, garlic, spices, and a large pinch of salt. Cook, stirring now and then, until the onion is softened, about 10 minutes. Add the chickpeas and tomatoes and turn the heat to high. Once the mixture comes to a boil, turn down the heat and let it simmer for 15 minutes to combine and deepen the flavors. Turn off the heat, stir in the cilantro, and season the chickpeas to taste with salt. If you’d like a richer finish, stir in a small pat of butter—it softens the spices and adds a silky cling.
Divide the chickpeas among the squash halves and serve hot or at room temperature. ✨See optional garnishes listed in the blog post above. They add contrast, flavor, and visual zhuzh.
