Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the onion and cook until softened, about 5 minutes.
Add the garlic and ginger and cook for another minute.
Add the ras el hanout, cumin, coriander, cinnamon, turmeric, paprika, and cayenne pepper, and cook for another minute, stirring constantly.
Add the broth, diced tomatoes (with juices), sweet potatoes, zucchini, chickpeas, dried apricots, and honey.
Bring the stew to a boil, then reduce the heat and simmer for 30-40 minutes, or until the vegetables are tender.
Season with salt and pepper to taste.
Serve the stew in bowls, garnished with fresh cilantro leaves.
Notes
Tips and Tricks
Cut all the vegetables into similar-sized pieces to ensure even cooking.To save time, you can use canned chickpeas instead of cooking them from scratch.If you don't have fresh ginger, you can use ground ginger instead.You can prepare the spices and herbs in advance and store them in a small bowl, so you have everything ready when it's time to cook.
