In a large pot, heat olive oil over medium heat. Add diced onion and cook until soft and translucent.

Stir in garlic and ginger, sautéing for another minute until fragrant.

Toss in the carrots and red bell pepper. Cook for about 5 minutes, stirring occasionally, until they begin to soften.

Add cumin, coriander, cinnamon, paprika, turmeric, salt, and black pepper. Stir well to coat the vegetables and let the spices toast for about a minute to release their aroma.

Pour in the diced tomatoes, chickpeas, and vegetable broth. Stir to combine and bring the mixture to a gentle simmer.

Add the rinsed quinoa to the pot, stir, and cover. Let it simmer for 20-25 minutes, stirring occasionally, until the quinoa is fully cooked and the stew thickens.

Stir in lemon juice and adjust seasoning if needed. Garnish with fresh cilantro or parsley and a sprinkle of red pepper flakes for extra heat.