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Preheat oven to 375 degrees. Set apart of residing squash on a baking sheet lined with parchment. Drizzle with 1 1/2 tablespoons olive oil and salt and pepper. Toss successfully and roast until golden brown, forty five to 50 minutes.
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In a substantial skillet or pot, warm supreme 1 1/2 tablespoons olive oil over medium-excessive heat. Add onions and a pinch every of salt and pepper. Cook dinner for 3 to 4 minutes. Slouch in garlic and cook dinner for 3 minutes. Slouch in parsley stems, cumin, and paprika, and cook dinner for 1 minute. Add carrots and 1 cup chickpea cooking liquid (or water, if the exhaust of canned chickpeas) to onion mixture. Elevate to a boil over excessive heat. Lower heat to low and simmer, covered, until carrots are peaceful, 10 to 12 minutes.
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Add tomatoes and chickpeas. Elevate heat to medium-excessive and simmer for 10 minutes. Slouch in harissa paste, chopped parsley leaves, roasted squash, and supreme 1/2 cup chickpea cooking liquid (or water). Simmer, uncovered, until flavors meld, one other 3 minutes. Season with salt and pepper to model.
