In a large dutch oven or heavy bottom pot, heat oil over medium heat. Add the onions, jalapeño, and garlic. Cook until softened, about 5 minutes. Add the cumin, coriander, cinnamon, cardamom, and turmeric and cook until fragrant, about 1 minutes. Add the squash and carrots and season with salt. Cook for 5 minutes more, stirring occasionally. Add the vegetable stock and diced tomatoes and bring to a boil and then simmer for 20 minutes, uncovered.
Stir in the quinoa and simmer covered for an additional 10 minutes. Add the chickpeas, raisins, apricots, and green olives, and simmer for 5 minutes more. Remove from heat and allow to sit covered for 5 minutes. Squeeze the juice of half a lemon and season to taste.
Serve hot with toasted almonds and chopped herbs.