INGREDIENTS
1
Butternut squash, medium
3
Carrots, medium
2 1/2 cups
Chickpeas, cooked
1/4 cup
Flat-leaf parsley, stems
1/2 cup
Flat-leaf parsley, leaves
8
large cloves Garlic
2
Onions, chopped (about 2 1/2 cups), medium
1 can
Tomatoes
4 tsp
Harissa
1
Black pepper, Freshly ground
1 tsp
Paprika
1
Sea salt
3 tbsp
Olive oil, extra-virgin
1 1/2 tsp
Cumin, ground