Slice the onions and add to a Dutch oven over medium-high heat along with the salt, olive oil, and garlic.
Sweat while stirring with a wooden spoon for 4-5 minutes, until the onions soften slightly.
Add the za'atar, the tomato paste, and the cinnamon, and stir to coat.
Add the kabocha squash, toss them with the flavourful onion mixture, before adding the chickpeas, canned tomatoes, raisins, and water.
Turn up the heat to max. Once the mixture has come to a boil, reduce the heat to medium, cover with a lid, and allow to cook for 15-20 minutes, or until the squash is tender.
Serve with rice, pasta, bread, or nothing at all.