Heat Olive Oil in a large pot or Dutch oven over medium heat.
Add Yellow Onion and cook until softened, about 5 minutes.
Add Carrots, Sweet Potatoes, and Butternut Squash and cook for another 5 minutes, stirring occasionally.
Stir in Ground Cumin, Ground Ginger, Turmeric, Cinnamon, Cayenne Pepper, Smoked Paprika, Salt, and Black Pepper. Cook for 1 minute, until fragrant.
Add Diced Tomatoes, Vegetable Broth, and Honey. Bring to a boil, then reduce heat and simmer, covered, for 45-60 minutes, or until vegetables are tender.
Stir in Chickpeas and Preserved Lemon rind and cook for another 10 minutes.
Garnish with Chopped Fresh Cilantro before serving.
