Make the whole grain according to package instructions or your own favorite method. Peel and dice the onion. Peel and mince the garlic. Chop the sweet potatoes into ½-inch pieces, leaving the skin on. Roughly chop the apricots. Drain and rinse the chickpeas. Combine the cumin, coriander, turmeric, cinnamon, ginger, and red pepper flakes in a small bowl.

In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Sauté the onion for about 5 minutes, until translucent. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the spices, 1 teaspoon kosher salt, and several grinds of black pepper. Stir about 30 seconds, then add the sweet potatoes, apricots, chickpeas, tomatoes, and vegetable broth.

Bring to a boil, then simmer for 20 to 25 minutes until the potatoes are tender and beginning to break down and the liquid is reduced. Stir in the spinach and simmer until wilted, about 2 minutes. Remove from the heat and allow to cool slightly.

Immediately prior to serving, stir in the lemon juice and ¼ teaspoon kosher salt. Serve with your whole grain of choice, garnished with torn cilantro leaves and a dollop of yogurt or cream.