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)

Read the Instructions here