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Mix the ras el hanout (or substitute store-bought): Whisk all the spices together until well-combined. This will make a little more than ¼ cup of spice mix. Use 2 tablespoons for this recipe, then store the remaining in an air tight container for up to a year.
Cook the onions: Sauté the onions in olive oil over medium-low heat for about 5 minutes, until the onions begin to turn translucent. Stir often to avoid browning too much. Add in the ginger and 2 tablespoons of ras el hanout and sauté for another minute, stirring often.
Add the remaining ingredients and bring to a simmer: Add in the carrots, parsnips, sweet potatoes, peppers, lemon zest, apricots, and broth or water, and stir well. Turn heat to medium to medium-high, and cover.
Cook for 10 minutes: The stew should be bubbling at a low boil during this time. Adjust the heat as needed to maintain a low boil.
Remove lid, add chickpeas, and cook for another 10 to 15 minutes: or until parsnips and sweet potatoes are quite soft and just starting to break down. Taste the stew, and add salt, pepper, and more ras el hanout to your taste.
Just before serving, stir in the fresh greens: Stir gently until the greens are wilted.
Serve: Serve with fresh cilantro, a spoon full of yogurt (either vegan or dairy), sliced chili, and lemon wedges.