Chop onion and mince garlic. Peel and dice squash and potatoes.
Heat oil in a large stock pot over medium. Add onion and garlic and sauté for 5 minutes.
Stir in cinnamon sticks, coriander and cumin; cook for 2-3 minutes or until the spices have become fragrant.
Add undrained tomatoes, broth, squash and potato; bring to boil.
Season with salt and reduce heat to a simmer. Cook for 30 minutes or until the squash and potatoes have softened. Remove cinnamon sticks!
Stir in drained garbanzo beans and chopped kale; simmer for 5 minutes. Garnish with cilantro right before serving.