Warm 2 tablespoons of extra virgin olive oil in a large tagine or heavy skillet over medium heat until shimmering, about 2 minutes.

Add thinly sliced onion and finely minced garlic, sautéing until translucent, soft, and fragrant, about 3 to 4 minutes.

Stir in ground cumin, cinnamon, turmeric, and ginger; cook for about 30 seconds, stirring constantly until spices bloom.

Add carrots, bell peppers, zucchini, and tomatoes, tossing to coat each piece evenly in the spiced oil.

Pour in vegetable broth, bring to a gentle simmer, then cover and let cook over low heat for 25 to 30 minutes, or until all vegetables are tender.

Uncover and stir in chopped fresh cilantro, parsley, and lemon juice, cooking for an additional minute.

Season to taste with salt and freshly ground pepper, then serve warm directly from the tagine.