Preheat the oven to 400 degrees Fahrenheit.
Drain and rinse the chickpeas and dry them off, removing as many skins as possible.
Cut the squash in half lengthwise and scoop out the seeds.
Add the peeled carrots and squash (cut side down) to a baking tray lined with parchment paper. Drizzle the carrots with 1 tbsp of olive oil.
Toss the chickpeas will the olive oil and add to a separate baking tray. Don't add the seasonings yet!
Roast both the chickpeas and the squash/carrots for 45 minutes, remove from the oven and then toss the chickpeas with the seasonings.
Meanwhile, mince the garlic and add to a pan with the chopped onion and 1 tbsp of olive oil.
Saute until the garlic is lightly browned and onion is translucent.
When the squash is done, carefully scoop out the flesh and add to a high speed blender with the carrots, onion/garlic mixture and all remaining ingredients.
Process until completely smooth. My blender holds 8 cups of liquid which was the just enough space for this recipe, but if you have a smaller blender, you may need to do this in two batches. When blending hot liquids, it helps to start the blender on the lowest setting, then slowly turn it up. I like to keep the center part of the lid slightly ajar to let heat escape.
Taste and adjust seasonings as desired, or add a bit more vegetable broth if you want to thin it out at all. The thickness will depend on exactly how big your squash was, mine was about 2 pounds.
Transfer to a pan and to keep warm or serve immediately with the crispy chickpeas and fresh parsley.