Water-sauté onion until soft.
Add garlic, ginger, and all spices — cook 1 minute.
Add sweet potato, carrots, tomatoes, stock, and apricots. Simmer covered for 15 minutes.
Add zucchini and chickpeas, simmer another 10 minutes until vegetables are tender.
Stir in greens until wilted.
Off heat, stir in miso.
Serve over BROL with fresh coriander and lemon.