Over medium heat, sautee sweat onion, garlic, ginger, and spice mix in olive oil until onions are softened, about 3 minutes. Add carrot, celery root, and turnip and cook a further 2 minutes.
Deglaze the pan with the orange juice and reduce heat until almost dry. Add diced tomato and chickpeas. Add vegetable stock to cover vegetables and simmer over medium- low heat until root vegetables are cooked. Adjust seasoning with salt and pepper.
Serve over couscous (to make it gluten free use quinoa) and garnish with cilantro, green olives, dried apricots, almonds, and olive oil.
*Note: Soak dried chickpeas overnight in cold water. Drain and transfer to pot and cover with 2 inches (5cm) of water, 1 tsp (5mL) of salt, bay leaf. Simmer until cooked, approximately 45-60 minutes. When desired tenderness is reached, drain and cool on a sheet pan.