1 3-lb. sugar pumpkin or kabocha squash, peeled, seeded, and cut into 1-in. pieces
5 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons kosher salt, divided
1 1/4 teaspoons black pepper, divided
3 shallots, peeled and chopped
3 garlic cloves, peeled and thinly sliced
2 1/2 teaspoons ground cumin
1/4 teaspoon ground cardamom
2 1/2 tablespoons harissa paste
6 cups low-sodium chicken broth
2 15.5-oz. cans chickpeas, rinsed
Greek yogurt and chopped cilantro leaves, for serving
Preheat oven to 400°F. On 2 rimmed baking sheets, toss the pumpkin with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes.
Meanwhile, heat the remaining 2 tablespoons of oil in a large pot over low heat. Add the shallots and cook, stirring occasionally, until soft and caramelized, about 5 minutes. Add the garlic, cumin, cardamom, and the remaining salt and pepper. Cook for 2 minutes.
Add the harissa, broth, and chickpeas. Bring to a boil; reduce heat to medium and simmer for 5 minutes. Remove from heat and stir in the pumpkin. Serve topped with yogurt and cilantro.