Preheat oven to 375°F.
On a rimmed baking sheet, toss squash with 1 Tablespoon olive oil and season with salt and pepper. Roast for 45 minutes.
In a large pot, heat 2 Tablespoons olive oil over medium-high heat. Add onions and season with salt and pepper. Cook for 3-4 minutes. Add garlic and cook for 3 minutes more. Stir in cumin and paprika, more salt and pepper, and cook for 1 minute. Add carrots and 1 cup water, bring to a boil and reduce heat to a simmer. Cover and cook until carrots are tender, 10 minutes.
Add tomatoes and chickpeas. Stir in harissa, chopped parsley, roasted squash and up to 1 cup more water, depending on desired consistency. Cook for 10 minutes until flavors meld. Serve over rice, couscous or quinoa.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/moroccan-winter-vegetable-stew/