Spicy Chickpea Stew

1 med butternut squash (or sweet potato), peeled, seeded and cut into 1/2 pieces
3 tbsp olive oil
salt
black pepper
2 med onions, diced
8 garlic cloves, chopped
1/4 c parsley stems, finely chopped
1 1/2 tsp toasted ground cumin
1 tsp paprika
3 med carrots, cut into 1/2" pieces
1 c. chickpea cooking liquid (or water)
1 28oz can crused tomatoes
2 1/2 c cooked chickpeas
3-4 tsp Harissa (Tunisian hot pepper paste - to taste)
1/2 c chopped parsley leaves

Preheat oven to 400F. Line a baking sheet with parchment paper and add squash. Add 1 1/2 tbsp oil, sprinkle with 1/2 tsp salt, and a pinch of pepper and toss well. Spread out in a single layer and roast for 30 min. Stir and continue roasting for another 15 min or until browning and cooked through. Remove from oven and set aside.  Warm remaining oil in a large pot over med. heat. Add onions and saute ~5min. Stir in garlic and saute ~3min. Add parsley stems, cumin, paprika, and 1/2 tsp salt and cook ~2min. Stir in carrots, and liquid and bring to a boil over high heat. Cover pot, reduce heat to low, and simmer ~12 min. Add tomatoes and chickpeas. Raise heat, bring to simmer, re-cover pot, reduce heat to low, and cook for 10 min. Stir in Harissa and parsley leaves, and roasted squash - simmer uncovered for another ~4 min. Season to taste and serve warm over quinoa or rice.

From 'At Home in the Whole Food Kitchen' by  Amy Chaplin