Ingredients: Harissa,
Squash & Chickpea Stew 2 Tbsp extra-virgin olive oil 3 Tbsp harissa paste 1 (2 — 3 pound) creamy - fleshed pumpkin such as kabocha or red kuri or buttercup (NOT
butternut,
which is too stringy for this recipe), seeded, peeled, and cut into 1⁄2 - inch cubes 1 onion,
diced 2 cloves garlic, minced 2 cups cooked chickpeas (from 1 (19 oz.)