Moroccan-Spiced Sweet Potato and Chickpea Stew

Ingredients

• 1 1/2 tablespoons ground cumin
• 3/4 tablespoon coriander
• 3/4 tablespoon ground ginger
• 2 teaspoons cinnamon
• 2 teaspoons turmeric
• 1 teaspoon red chili peppers
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 1 onions (large, diced, 6 to 8 ounces)
• 3 tablespoons fresh ginger (grated)
• 2 tablespoons ras el hanout
• 5 medium carrot (sliced, about 1lb)
• 1 parsnips (medium, diced, about 3/4 lb)
• 2 sweet potatoes (medium, peeled and cubed, about 1 lb)
• 2 roasted red peppers (from a jar or homemade, diced)
• 1 tablespoon grated lemon zest
• 1/2 cup dried apricot (roughly chopped)
• 4 cups water (or broth)
• 15 ounces chickpeas (rinsed and drained)
• 8 cups baby kale (or baby spinach)
• lemon wedges (to garnish, optional)
• jalapeno chilies (Sliced, to garnish, optional)
• chopped parsley (to garnish, optional)
• yogurt (Vegan or regular, to serve, optional)