Heat the oil in a soup pot. Add the crushed red pepper and let cook until fragrant. Add the onions and bell pepper, stir, then cook for eight to ten minutes. Stir every few minutes. Mash the roasted garlic and drain the chickpeas while the vegetables are cooking.

Make a well in the center of the vegetables, add the mashed garlic and the grated ginger, and stir to mix them in. Sprinkle the Magickal Seasoning Blend, Moroccan Seasoning, and sugar over the vegetables. Stir and cook for three more minutes.

Deglaze the pan with some of the vegan chick'n broth, then add the whole can of tomatoes, including the juice. Stir to combine.

Add the drained chickpeas, and stir again. Add the rest of the broth, stir again, and bring to a boil.

Reduce the heat, cover the pan, and simmer for 20 minutes.

Add the raisins and sweet potatoes, then stir to combine. Add the spinach, but do not stir it in yet. Cover the pot and wait five minutes, then remove the lid and stir in the spinach.

Cover the pot again, and simmer until the sweet potatoes are tender. This should take about twelve to fifteen minutes.

Stir in the lemon juice and the Earth Balance to finish the sauce. Let the stew stand while you make a grain to serve with it. Quinoa, rice, and couscous are all great. Enjoy!