Step 1

First, peel and dice the onion and mince the garlic. Meanwhile, heat the olive oil in a large, heavy-based saucepan over medium heat.

Step 2

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.

Step 3

Stir in the garlic and all the dry spices and sauté until fragrant (1-2 minutes).

Step 4

Add the diced tomatoes and vegetable broth and stir well. Then add the potatoes, sweet potato, carrots, and dried lentils and stir again.

Step 5

Bring to a boil, then immediately reduce to medium-low and simmer for 20 minutes.

Step 6

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.

Step 7

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.

Step 8

Transfer to bowls, optionally garnish with fresh parsley or cilantro, and enjoy!