Warm oil in a large pot over medium heat. Saute onions, garlic, ginger, and bell pepper for 3-5 minutes, until onions are translucent. Add turmeric, nutmeg and cinnamon, stirring constantly, for 1-2 additional minutes. Add vegetable broth to the mixture and simmer for 3-5 minutes, stirring often. Add apricots, chickpeas, tomatoes, chili powder, and salt. Cover and switch to medium-low heat. Allow to gently simmer for about 8-10 minutes. Ladle stir-fry over warm brown rice or quinoa. Garnish with cilantro and serve hot. Also makes great leftovers!