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Heat olive oil in a pot over medium heat. Add minced garlic and dates, and sauté for about 4-5 minutes. Remove ⅓ of the mixture from the pot and reserve for later.
Add the harissa, cumin, and cinnamon and cook down until the harissa darkens, about 2-3 minutes. Stir in the rinsed beans, broth, sugar, and a hefty pinch of salt. Bring to a boil, reduce to a simmer, and cook uncovered for 10 minutes.
While the beans cook, make the gremolata. Cut the mint into chiffonade (thin strips), chop parsley, and add pistachios. Toss in a bowl with zest of 1 lemon and a pinch of salt.
Once beans have reduced slightly, add lemon juice and more salt to taste.
Serve over rice with the gremolata on top.