Preheat the oven to 220°C / 430°F. Toss the sliced carrots with 1 to 2 tablespoons of the olive oil, a pinch of salt and pepper, and spread them on a rimmed baking sheet in a single layer. Roast for 20–25 minutes until edges are caramelized and centers are tender. Reason: High heat caramelizes the natural sugars in carrots, creating sweet, slightly charred notes that contrast the savory stew.

While the carrots roast, rinse the quinoa in a fine-mesh sieve under cold water for 30–60 seconds to remove residual saponins that can taste bitter. Drain well. Reason: Rinsing ensures a clean, nutty flavor and prevents bitterness; it also helps the quinoa cook up light and fluffy.

Bring 480 ml water (or 480 ml vegetable broth for extra flavor) to a gentle boil in a medium saucepan. Add the 240 g dry quinoa, a pinch of salt, reduce to low, cover and simmer for 12–15 minutes until the liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and stir in half the chopped cilantro (10 g) and 1 tablespoon olive oil. Reason: Resting allows the steam to finish cooking the quinoa evenly; tossing with oil and herbs gives silkiness and freshness.

Heat a large, heavy-bottomed skillet or Dutch oven over medium heat. Add the remaining 2–3 tablespoons olive oil. When shimmering, add the diced onion and a pinch of salt and cook, stirring occasionally, until translucent and starting to brown at the edges, about 6–8 minutes. Reason: Sweating and then lightly browning the onion builds a savory base (the Maillard reaction) and deepens the stew’s flavor.

Add the minced garlic and cook 30–45 seconds until fragrant — don’t let it burn because burnt garlic tastes bitter. Then add the ground cumin and smoked paprika and toast in the oil for 20–30 seconds to bloom the spices and release their essential oils. Reason: Brief toasting intensifies spice aroma and integrates the flavors into the fat so they coat the chickpeas and quinoa.

Stir in the tomato paste and cook, stirring, 1–2 minutes until it darkens slightly. This 'sautéing' of tomato paste removes raw tang and develops a deeper, slightly sweet tomato flavor that forms the stew's backbone.

Deglaze the pan with 120–240 ml of the vegetable broth (start with 120 ml and scrape up any browned bits), then add the remaining broth to the pan along with the cooked chickpeas. Season with 1 tsp kosher salt (adjust later) and ½ tsp black pepper. Bring to a gentle simmer, reduce heat to medium-low and simmer uncovered 8–10 minutes so the flavors marry and the sauce thickens slightly. Reason: Deglazing dissolves flavorful fond; a short simmer allows the chickpeas to absorb the spiced tomato broth without breaking down completely.

When the carrots are finished roasting, add them to the stew and stir gently to coat. Simmer together 2–3 minutes to rewarm and meld flavors. Reason: Adding roasted carrots at the end preserves their texture and caramelized surface while letting them take on some of the stew's savory-sweet juices.

Taste and adjust seasoning — you may want an extra ½ tsp salt, a pinch of sugar if the tomatoes are very acidic, or a squeeze of lemon for brightness. Finish with the remaining chopped cilantro or parsley. Reason: Small adjustments at the end balance acidity and round out the flavors.

To serve: Spoon herbed quinoa onto shallow bowls, ladle the chickpea & roasted-carrot stew over the quinoa, and garnish with more cilantro, an extra drizzle of olive oil and a lemon wedge. Reason: Serving the stew on quinoa keeps the grains fluffy and allows diners to combine textures in each bite — the quinoa soaks up the sauce without becoming soggy immediately.