1.Combine chickpeas, onion, garlic, chilli, carrot, cauliflower, seasoning, saffron, honey, tomatoes and stock in a 5-litre (20-cup) slow cooker. Cook, covered, on low, about 8 hours.
2.Add cavolo nero and squash to cooker; cook, covered, on high, for 20 minutes or until squash is tender. Season to taste.
3.Serve stew topped with yoghurt and sprinkled with preserved lemon rind and parsley.