Gather your ingredients.
Heat the olive oil in a large pan over a medium heat. Add the onions and cook for around 10 to 15 minutes until softened and caramelised.
Add the garlic and cook for a further two minutes. Then add in all the spices and harissa paste and cook for 1 more minute, stirring well to combine all the ingredients.Add a splash of water if it sticks to the bottom of the pan.
Add the squash, dried apricots, vegetable stock and tinned tomatoes. Season well with salt and pepper and cook, uncovered, for 15 minutes.
Add chickpeas and cook for a final 10 minutes until the squash is tender. Add water if needed.
Taste, season as needed and add the fresh parsley.
Serve with couscous and top with yoghurt if you like.
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