Heat olive oil in a large pot over medium heat until shimmering. Add onions and increase to medium-high. Sauté for 5 minutes, stirring regularly.

Add garlic, carrots, potatoes, and sweet potato. Season with salt, harissa, coriander, cinnamon, and turmeric. Toss to combine and cook 5-7 minutes, stirring regularly.

Add the tomatoes, dried apricots, and vegetable broth. Season with a dash of salt. Cook at medium-high for 10 minutes, then reduce heat, cover, and simmer 20-25 minutes until vegetables are tender.

Stir in chickpeas and cook another 5 minutes on low heat.

Add lemon juice and fresh parsley. Taste and adjust seasoning. Serve hot with a generous drizzle of olive oil alongside bread, couscous, or rice.