1. Heat the oil in a large pot on medium heat. Add in the onions and sauté them for 3-5 minutes or until they become translucent. Add in the chickpeas and sweet potatoes and continue cooking for another 5-8 minutes.

2. Add in the ras el hanout, paprika, harissa, tomato paste and garlic, mix well and cook for 2-3 minutes or until fragrant. Add in the tomatoes and broth and mix well. Lower the heat to medium low and simmer covered for 35-40 minutes or until the sweet potatoes are soft. Stir occasionally.

3. Add in the chopped spinach and cook until wilted. Taste for seasoning and adjust with salt and pepper. Serve warm over couscous and garnish with chopped parsley.