Moroccan Lentil Stew with Chickpeas and Prunes

I originally planned on making Moroccan Quinoa Salad this week, but with the forecast of rain all week, I quickly scratched that idea and opted for a warm, comforting stew instead!  The lentils in this are delicious and add extra protein, but if you are wanting to omit them, thats fine, just reduce the amount of stock and add an extra can or two of beans. 

evoo
1 large onion, thinly sliced
4 cloves of garlic, chopped
2 tsp coriander
2 tsp cumin (or more to taste)
1 tsp ground ginger or 2 tsp fresh ginger (or more to taste)
s/p
1 cinnamon stick
1 bay leaf
8 cups of veg. stock
2 plum tomatoes, diced
1 cup dried lentils, rinsed and picked through
3 cans of chickpeas (garbanzo beans)
1 cup pitted prunes, chopped
1 cup dried apricots, chopped
4 large carrots, halved lengthwise and cut into 1" chunks

Garnishes:

cilantro
dry roasted cashews
lemon juice

Heat 1 Tbsp evoo on a large dutch oven or stock pot, over medium heat.  Add in onions, garlic and ginger.  Cook for about 3-4 minutes, or until translucent and tender.  Next, add in spices, bay leaf, cinnamon stick, tomatoes, s/p, stock and lentils.  Bring to a boil and reduce to a simmer.  Simmer partially covered for 15-20 minutes, then add in chickpeas.  Continue simmering.  You can keep this on a low simmer for awhile, until you are ready to serve.  About 10-15 minutes before serving, add in dried fruit and carrots.  Garnish with chopped cilantro, dry roasted cashews and a squirt of fresh lemon juice.  Make sure to taste and season with s/p and remove bay leaf and cinnamon stick!  If you need a little more substance, try serving a top of quinoa or cous cous!