Moroccan-Spiced Sweet Potato and Chickpea Stew

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Ingredients for 8-10 servings

For the Ras el Hanout spice mix (or substitute a store-bought mix):
1 1/2 tablespoons ground cumin
3/4 tablespoons coriander
3/4 tablespoons ground ginger
2 teaspoons cinnamon
2 teaspoons turmeric
1 teaspoon crushed red chili (for a spicy stew), or 1 teaspoon mild paprika

For the stew:
2 tablespoons olive oil
1 large onion, diced (6 to 8 ounces)
3 tablespoons grated fresh ginger
2 tablespoons ras el hanout
4 to 5 medium carrots, sliced (about 1lb)
1 medium parsnip diced (about 3/4 lb)
2 medium sweet potatoes (about 1 lb)
2 roasted red peppers (from a jar or homemade), diced
1 tablespoon grated lemon zest
1/2 cup dried apricots, roughly chopped
4 cups water or broth
1 can (15 ounces) chickpeas, rinsed and drained
6 to 8 cups baby kale or baby spinach
Lemon wedges, to garnish (optional)
Sliced jalapeno peppers, to garnish (optional)
Chopped parsley, to garnish (optional)
Vegan or regular yogurt, to serve (optional)