Finely chop your onions. Heat the avocado oil in a pan and sauté the onion with a pinch of salt for 5 minutes.
Peel and chop the squash into bite size chunks. Drain the chickpeas and leave to the side.
Throw in the garlic, ginger, Ras El Hanout and sauté for 30 seconds. Add in the tomato paste, chopped tomatoes, stock, chickpeas and squash.
Cook on a low simmer for 1 hour until the veggies are cooked through. Squeeze over the lime juice and top with parsley to serve.