Adjust oven rack to middle position and heat oven to 400 degrees. If using a Pot of Beans, soak and cook them, reserving chickpea cooking liquid in a 1 quart measuring cup. If using canned chickpeas, drain them, reserving bean liquid in a 1 quart liquid measuring cup. Add enough broth to equal 1 quart.
Heat oil in a large pot; add onions and sauté until nearly tender, about 4 minutes. Add garlic, cumin, coriander, ginger, turmeric, and pepper flakes; continue to cook another minute or so. Add broth, beans, tomatoes, and couscous; bring to a simmer.
While mixture heats, chop almonds.
When mixture starts to simmer, stir in cilantro. (*If using apricots, add them now.) Taste and adjust seasonings, including salt and pepper to taste. Turn mixture into a 13- by 19-inch pan; sprinkle with almonds and bake until bubbly and golden brown, about 30 minutes. Remove from oven, let rest a few minutes, and then serve.