Moroccan-Spiced Sweet Potato and Chickpea Stew

Name: Moroccan-Spiced Sweet Potato and Chickpea Stew
Yield: 9 servings
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; 1 teaspoon paprika; 2 tablespoons olive oil; 1 onion large, diced, 6 to 8 ounces; 3 tablespoons fresh ginger grated; 2 tablespoons ras el hanout; 5 medium carrots sliced, about 1lb; 1 parsnip 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 apricots 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 peppers Sliced, to garnish, optional; chopped parsley to garnish, optional; yogurt Vegan or regular, to serve, optional