Step 1

To make quinoa, rinse and soak for about 10 minutes in warm water. Bring 2 cups of vegetable broth to a boil in a small saucepan, drain quinoa and add to boiling broth. Cover and reduce heat to a simmer, cooking for about 15 to 20 minutes. Turn off heat and allow quinoa to sit for 5 minutes, then fluff with a fork; set aside.

Step 2

In a large skillet over medium-high heat, drizzle olive oil and sauté onion and garlic until fragrant, about 3 minutes. Add the chickpeas, tomatoes and the rest of the ingredients (minus the cilantro), stirring to combine.

Step 3

Cover the pan and simmer for about 10 minutes, stirring occasionally.

Step 4

To assemble the bowls, place 1/2 cup quinoa in each bowl and top with a heaping 1/2 cup of the chickpea mixture. Top with a little cilantro and enjoy!