In large pot or Dutch oven, heat canola oil over medium heat.
Cook ginger, garlic, onion and spices for 3 minutes.
Add sweet potato, chickpeas, barley and tomato. Cook for 2 minutes.
Add broth and salt (if using a salted broth, you won’t need the salt).
Cover and bring to a boil. Reduce heat to medium low. Cook for 35 minutes, stirring occasionally. Add water or broth if stew becomes dry.
Add peas and prunes. Cook for 5 minutes. Add lemon juice after heat is turned off.
Ladle into bowls, and top with plain Greek yogurt and chopped cilantro.
