Heat a splash of olive oil in a large skillet over medium heat. Add the chopped onion, minced garlic, sliced carrots, and diced red bell pepper. Season with kosher salt and freshly ground black pepper. Sauté for 5 minutes until softened and translucent.

Sprinkle in the ground cumin, smoked paprika, ground coriander, cinnamon, ground ginger, and cayenne pepper. Stir for 1-2 minutes to toast the spices until fragrant.

Transfer the sautéed vegetable mixture to the slow cooker. Add the diced sweet potato, golden beet, fire-roasted diced tomatoes, rinsed dried chickpeas, and vegetable broth. Mix in the chopped dried apricots.

Cover and cook on low for 6-8 hours or on high for 3-4 hours until chickpeas are tender and flavors melded.

Uncover, stir in freshly chopped cilantro and squeezed lemon juice. Taste and adjust seasoning if necessary.

Ladle into bowls, garnish with additional cilantro if desired, and serve with crusty bread, over quinoa, or with a green salad.