Combine 2 TBS lemon juice, 1/2 teaspoon oil, paprika, turmeric, coriander, cumin, pepper and 1/4 teaspoon ginger in a medium bowl. Add pork; stir to coat. Marinate in the refrigerator for 30 minutes or up to 4 hours.

Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the pork and cook, stirring, until no longer pink on the outside and beginning to brown, 2 to 3 minutes. Transfer the pork to a plate.

Add broth, squash, carrots, chickpeas, onion, tomatoes, lemon zest, salt, tomato paste, garlic, hot sauce, cinnamon, allspice, and the remaining pinch of ginger to the pan. Bring to a boil, stirring occasionally; reduce heat to a simmer and cook, stirring occasionally, until the vegetables are tender, 20 to 30 minutes. Stir in the pork, return to a simmer, stirring, until the pork is just cooked through, 2 to 5 minutes more.

Can be served over couscous, bulgur, or rice, and garnished with chopped cilantro, chopped scallions and or chopped mint.

Note:

Lean meat becomes dry and hard when overcooked, make sure pay attention to the cooking times.