Warm a small skillet over medium heat, add a drizzle of oil, and cook chopped onion and garlic until soft and fragrant, about 3–4 minutes.

Transfer sautéed aromatics to your slow cooker, then add chickpeas, diced tomatoes, and vegetable broth, ensuring everything is evenly distributed.

Sprinkle in cumin, cinnamon, smoked paprika, turmeric, and a dollop of harissa paste (if using), stirring gently to coat the ingredients.

Nestle dried apricots into the mix, letting their sweetness blend with the savory spices.

Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours) until chickpeas are tender and stew is thick.

Uncover halfway, stir gently, taste, and adjust salt or heat.

Ladle the stew over couscous or rice, dollop Greek yogurt, and sprinkle toasted almonds and fresh cilantro.