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Ingredients
| 2 | tbsp | olive oil divided |
| 1 | lb | sirloin beef trimmed of fat and cut into ¼-inch-thick strips |
| 3 | cloves | garlic minced |
| 1 | yellow onion coarsely chopped | |
| 1 | tsp | each ground turmeric and ground cumin |
| 1⁄2 | tsp | each ground cinnamon and ground black pepper |
| 1⁄4 | tsp | red pepper flakes |
| 3 | cups | low-sodium beef broth divided |
| 2 | sweet potatoes peeled and cut into 1½- to 2-inch chunks | |
| 1 1⁄2 | cups | jarred or boxed unsalted diced tomatoes, with juices |
| 1 1⁄4 | cups | dried chickpeas soaked in water for 24 hours (TIP: If you don’t have time to soak chickpeas for 24 hours, boil them |
| 1⁄3 | cup | sliced dried unsweetened apricots |
| Sea salt to taste | ||
| Zest | 1 lemon | |
| 1⁄4 | cup | lightly packed finely chopped fresh mint leaves (NOTE: Chop just before serving.) |
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