Chickpea and Butternut Squash Stew

Name: Chickpea and Butternut Squash Stew
Ingredients: 1 medium butternut squash, cut into 1 ½-inch irregularly shaped pieces (about 6 cups); 3 tablespoons extra-virgin olive oil; Sea salt; Freshly ground black pepper; 2 medium onions, chopped (about 2 ½ cups); 8 large cloves garlic, finely chopped; ¼ cup finely chopped flat-leaf parsley stems; 1 ½ teaspoons ground cumin; 1 teaspoon paprika; 3 medium carrots, cut into ¾-inch cubes or irregular shapes; 2 ½ cups cooked chickpeas (either from dry beans or from two 15-ounce cans); 1 can crushed tomatoes (28 ounces); 4 teaspoons Harissa , or more to taste; ½ cup flat-leaf parsley leaves, roughly chopped