Sweet Potato and Chickpea Stew with Ras el Hanout

Name: Sweet Potato and Chickpea Stew with Ras el Hanout
Ingredients: 1 1/2 tablespoons ground cumin; 3/4 tablespoons coriander; 3/4 tablespoons ground ginger; 2 teaspoons cinnamon; 2 teaspoons turmeric; 1 teaspoon crushed red chili (for a spicy stew), or 1 teaspoon mild paprika; 2 tablespoons olive oil; 1 large onion , diced (6 to 8 ounces); 3 tablespoons fresh ginger , grated; 2 tablespoons ras el hanout; 4 to 5 medium carrots , sliced (about 1 pound); 1 medium parsnip , diced (about 3/4 pound ); 2 medium sweet potatoes , peeled and cubed (about 1 pound ); 2 roasted red peppers (from a jar or homemade), diced; 1 tablespoon lemon zest , grated; 1/2 cup dried apricots , roughly chopped; 4 cups water or stock; 1 ( 15-ounces) can chickpeas , rinsed and drained; 6 to 8 cups baby kale or baby spinach; Lemon wedges , to garnish (optional); Sliced jalapeno peppers , to garnish (optional); Chopped cilantro , to garnish (optional); Vegan or regular yogurt , to serve (optional)