Prepare Your Grain: Cook your choice of quinoa, millet, rice, or couscous according to the package directions or your preferred method. Set aside and keep warm for serving.
Chop the Aromatics and Vegetables: Peel and finely dice the onion. Mince the garlic cloves. Peel the sweet potatoes and cut them into evenly sized ½-inch cubes. Roughly chop the dried apricots. Drain and rinse the canned chickpeas thoroughly.
Combine the Spices: In a small bowl, mix together the ground cumin, coriander, turmeric, cinnamon, ground ginger, and crushed red pepper flakes. This fragrant spice blend will form the flavor base of your stew.
Sauté the Onion and Garlic: Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and cook, stirring frequently, until softened and translucent, about 5 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.
Toast the Spices: Sprinkle the spice blend over the sautéed onion and garlic along with 1 teaspoon of kosher salt and several grinds of black pepper. Stir constantly for about 30 seconds to toast the spices and release their aromas.
Build the Stew: Add the cubed sweet potatoes, chopped apricots, chickpeas, diced tomatoes (with their juices), and vegetable broth to the pot. Stir well to combine all ingredients.
Simmer to Tenderness: Bring the stew to a gentle boil, then reduce heat to low and cover partially. Let it simmer for 20 to 25 minutes, or until the sweet potatoes are soft and beginning to break down, and the liquid has reduced slightly.
Wilt the Spinach: Add the baby spinach leaves to the pot and stir them into the stew. Cook for an additional 2 minutes, allowing the spinach to wilt completely.
Finish with Freshness: Remove the pot from the heat. Stir in the fresh lemon juice and the remaining ¼ teaspoon kosher salt to brighten the flavors. Taste and adjust seasoning with additional salt or pepper if desired.
Serve and Garnish: Ladle the stew over your prepared whole grain. Garnish with torn cilantro leaves and a dollop of vegan yogurt or creamy cashew sauce if you like. Enjoy warm.