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Rinse the quinoa under cold water. In a medium saucepan, bring the vegetable broth (or water) to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside.
Prepare the Chickpeas:
While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
Add Spices and Chickpeas:
Stir in the cumin, paprika, turmeric, salt, and pepper, allowing the spices to toast for about 1 minute. Add the chickpeas to the skillet and cook for another 5-7 minutes, stirring occasionally, until the chickpeas are heated through and slightly crispy.
Combine Quinoa and Chickpeas:
Once the quinoa is cooked and the chickpeas are ready, add the quinoa to the skillet with the chickpeas. Stir to combine and heat through for 2-3 minutes.
Finish and Serve:
Remove from heat and squeeze fresh lemon juice over the dish. Garnish with chopped parsley before serving.
Serving and Storage Tips:
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