Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion and bell pepper and cook for 6-8 minutes until softened.

Add the garlic, cumin, coriander, ginger, cinnamon, and cayenne. Stir constantly for 1-2 minutes until very fragrant.

Add the crushed tomatoes, vegetable broth, butternut squash, chopped dates, bay leaves, and salt. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 20 minutes.

Add the chickpeas, stir well, and continue cooking covered for another 20-25 minutes until the squash is tender and the sauce has thickened to a deep, rich color.

Remove bay leaves, stir in lemon juice, cilantro, and parsley. Season with salt and pepper to taste. Serve over couscous or with crusty bread.