Heat a large skillet over medium heat. Add the onion and the chopped fennel and sauté until soft. Add the garlic, sauté for about another minute, and add the spices and ginger. Cook for a minute longer and transfer this mixture to your slow cooker. Add the sweet potatoes, turnips, tomatoes, broth, and chopped apricots to the cooker. Cook on low heat for 6-8 hours until vegetables are tender. Stir in the chopped olives.
Serve alone or over couscous or choice of grain. Top with a dollop of yogurt and a sprinkling of cilantro.