Peel and roughly chop the onion. Warm a large pan over a medium heat. Add ½ tbsp oil and the onion. Cook over a low heat for 8-10 mins till the onion is soft. Stir every so often. Season.
While the onion cooks, halve the squash. Scoop out the seeds. Peel and chop it into bite-size pieces.
Peel and grate or crush the garlic. Add it to the onion with 1 tsp each of the cumin, paprika and oregano. Cook and stir for 30 secs till the pan smells fragrant and spicy.
Add the squash to the pan with the chopped tomatoes and 300 ml boiling water. Cover. Bring to the boil. Turn the heat down. Simmer for 15-20 mins till the squash is tender.
Drain and rinse the chickpeas. Add them to the stew. Cook for 2-3 mins to heat them through.
Roughly chop the chervil.
Taste the stew and add more salt and pepper if you think it needs it. Ladle into warm bowls. Serve scattered with the chopped chervil and an extra pinch of smoked paprika.