1. If using dried chickpeas, soak overnight in cold water covering by 3 inches. Drain and cook in fresh water for 60-90 minutes until tender. If using canned, drain and rinse thoroughly.

2. Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add diced onions and cook for 12-15 minutes, stirring occasionally, until deeply golden and caramelized.

3. Add minced garlic and grated ginger to caramelized onions. Cook for 1-2 minutes, stirring constantly, until fragrant but not browned.

4. Add cumin, coriander, cinnamon, paprika, turmeric, and cayenne to the pot. Stir constantly for 1 minute to bloom spices until incredibly fragrant.

5. Add diced tomatoes with juices, cooked chickpeas, butternut squash cubes, sliced carrots, and diced bell pepper. Stir to coat everything with spiced mixture.

6. Pour in vegetable broth and bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for 30-35 minutes until vegetables are tender.

7. Stir occasionally during simmering to prevent sticking. Butternut squash should be easily pierced with a fork when done.

8. Remove from heat and stir in fresh cilantro and parsley. Let rest for 10 minutes off heat for flavors to meld.

9. While tagine rests, toast slivered almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant.

10. Serve tagine over cooked quinoa or brown rice. Garnish with toasted almonds and fresh lemon wedges for squeezing.