Moroccan Chickpea Stew

Heat olive oil in a large saucepan and saute the diced onion until soft, 4-5 minutes. 2. Stir in the garlic and all dry spices and saute until fragrant. 3. Add the diced tomatoes and vegetable broth, then the potatoes, sweet potato, carrots, and lentils. 4. Bring to a boil, then simmer on medium-low for 20 minutes. 5. Add the chickpeas, tomato paste, and chopped apricots if using, and simmer 5-10 minutes until the potatoes are tender. 6. Adjust seasonings, garnish with fresh parsley or cilantro, and serve.