Prep your produce: Dice the onion, carrots, and bell pepper. Peel and cube the sweet potato. Mince the garlic and grate the ginger. Rinse and drain the chickpeas.

Sweat the aromatics: Warm olive oil in a large pot over medium heat. Add the onion with a pinch of salt and cook 4–5 minutes until softened and translucent.

Add garlic and ginger: Stir in garlic and ginger. Cook 30–60 seconds until fragrant. Don’t let them brown.

Bloom the spices: Add cumin, coriander, paprika, cinnamon, turmeric (if using), and a pinch of red pepper flakes. Stir for 30 seconds to coat the onions and release aromas.

Build the base: Add carrots, bell pepper, and sweet potato. Toss to coat in the spices. Cook 2–3 minutes to start softening the vegetables.

Tomatoes and broth: Pour in the crushed tomatoes and 3 cups of vegetable broth. Add the bay leaf. Bring to a gentle boil.

Add chickpeas and fruit: Stir in chickpeas and raisins or apricots, if using. Reduce heat to a simmer and cook 20–25 minutes, stirring occasionally, until the sweet potato is tender.

Adjust consistency: If the stew is too thick, add more broth. If too thin, simmer uncovered for a few minutes. Aim for a spoonable, hearty texture.

Brighten and finish: Remove the bay leaf. Add lemon zest and juice to taste (start with half the lemon, then adjust). Season with salt and black pepper. Stir in chopped cilantro or parsley, reserving some for garnish.

Serve: Spoon into bowls and top with a swirl of yogurt and extra herbs. Serve with couscous, rice, or warm bread.