Place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons of oil in a large Dutch oven. Sauté over medium heat for 5 minutes.
In a medium saucepan, combine 3 tablespoons of olive oil, garlic, turmeric, curry powder, cinnamon, salt, and pepper. Sauté over medium heat for 3 minutes.
Transfer the garlic and spice mixture to the Dutch oven with the vegetables. Also, add the garbanzo beans, almonds, zucchini, raisins, and orange juice.
Simmer the mixture, covered, for 20 minutes.
Add spinach to the pot and cook for an additional 5 minutes.