How to Make It
Combine squash, onion, chickpeas, tomatoes, broth, harissa, pepper, paprika, and 2½ teaspoons of the salt in a 6-quart slow cooker. Cover and cook on LOW until squash is tender, about 8 hours. Stir in vinegar. Pour 1½ cups of chili into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid to prevent splatters. Process until smooth, about 30 seconds. Add mixture back to unblended chili; stir to combine. Turn off slow cooker; cover to keep warm.
Preheat oven to 350°F. Spread pepitas evenly on a baking sheet, and cook in preheated oven until toasted, about 6 minutes. Remove from oven; toss together in a bowl with oil and remaining ¼ teaspoon salt.
To serve, spoon chili into 6 bowls. Top with pepitas and feta. Garnish with labneh and