Heat the oil in a large saucepan or dutch oven. Add the onion and garlic and sauté until fragrant, about 3 minutes. Add the squash, broccoli, pepper, and chickpeas, and sauté for another 2 minutes.
Pour in the tomatoes, coconut milk, broth, and spices, and season with salt and pepper. Bring the mixture to a boil. Once boiling, turn down to a simmer and cover, cooking until squash is tender, about 30 minutes.
When ready to serve, stir in kale (if using) and transfer into bowls. Serve with coconut lime quinoa and garnish with cilantro.
Store in an airtight container in the fridge for 6 days, or in the freezer for 5 months. Reheat on the stove over medium heat, or in a microwave on 80% power in 20-second increments.