I start by heating olive oil in a large pot over medium heat. Then I add chopped onions and cook them until soft and slightly golden. Next, I stir in garlic and let it release its aroma for a minute.

At this stage, I add cumin, cinnamon, paprika, and ginger. I stir everything quickly so the spices bloom in the hot oil. This step is what gives the stew its deep Moroccan flavor base.

Now I add carrots, diced tomatoes, and tomato paste to the pot. I mix everything well so the vegetables absorb the spices fully. This creates a thick, rich, and colorful stew foundation.

I pour in the chickpeas along with vegetable broth slowly. Then I stir gently and bring everything to a light simmer. This allows the chickpeas to soak up all the delicious flavors.

Now I add chopped dried apricots into the simmering stew. I let it cook slowly so the apricots soften and blend in. This step gives the dish its signature sweet-savory balance.

I adjust salt and pepper to taste and let the stew rest slightly. This resting time helps all flavors come together beautifully. I finish with fresh herbs before serving hot.