Moroccan Chickpea Stew

First, peel and dice the onion and mince the garlic. Meanwhile, heat the olive oil in a large, heavy-based saucepan over medium heat.
Once hot, add the onion and sauté until soft (4-5 minutes). Meanwhile, peel and slice the carrots and dice the potatoes and sweet potato into ½-inch cubes.
Stir in the garlic and all the dry spices and sauté until fragrant (1-2 minutes).
Add the diced tomatoes and vegetable broth and stir well. Then add the potatoes, sweet potato, carrots, and dried lentils and stir again.
Bring to a boil, then immediately reduce to medium-low and simmer for 20 minutes.
Add the chickpeas and tomato paste and continue to simmer for 5-10 minutes or until the potatoes are tender. If using, add the chopped dried apricots now.
Try it and adjust any of the seasonings to taste.
For a thicker stew, add more tomato paste OR combine ½ tbsp cornstarch with 1 tbsp water into a slurry and stir into the stew, increasing the heat and stirring constantly. However, the stew will thicken naturally over time.
Transfer to bowls, optionally garnish with fresh parsley or cilantro, and enjoy!