Warm and season the quinoa: Place the 3/4 cup cooked quinoa in a small bowl. Add half the chopped parsley (reserve the rest for garnish), a pinch of salt, a grind of black pepper and a teaspoon of olive oil. Toss and taste. Warming and lightly oiling the quinoa keeps it fluffy and allows the herbs and lemon to cling — you want a fragrant bed for the stew rather than a clumpy mass.

Prep aromatics: Thinly slice the 1/4 small yellow onion and mince the garlic. Measure the spices (smoked paprika 1/2 tsp and cumin 1/4 tsp). Doing this ahead keeps the cooking fast and controlled; spices can burn quickly when added to hot oil, so have everything close at hand.

Heat the pan: Warm a medium skillet over medium heat and add the remaining 2 teaspoons of olive oil (from the 1 tbsp total; reserve a little for the quinoa). A moderate temperature allows the onion to soften without browning too fast and gives you time to bloom the spices properly.

Sweat the onion and garlic: Add the sliced onion to the hot oil and season with a pinch of salt. Cook, stirring, until translucent and slightly soft — about 4 minutes. Push the onion to one side, add the minced garlic and cook 30–45 seconds until fragrant. Sweating releases the onion's natural sugars, creating a sweeter, more layered base; adding garlic briefly after prevents it from burning and turning bitter.

Bloom the spices: Lower the heat to medium‑low and stir in the smoked paprika and cumin. Toast in the oil for about 20–30 seconds — you should smell the spices bloom. Toasting spices in fat unlocks their essential oils and deepens the flavor of the whole stew.

Add tomatoes and chickpeas: Pour in the 1/3 cup crushed tomatoes and the drained 1/2 cup chickpeas. Stir to coat. The crushed tomatoes add body and acidity while the chickpeas contribute texture and protein. Bring to a gentle simmer so the flavors marry without over‑reducing.

Simmer to concentrate: Let the mixture simmer, uncovered, for 6–8 minutes, stirring occasionally. If it looks too thick, add a tablespoon of water. Simmering concentrates flavor and helps the chickpeas absorb the tomato‑spice aromatics; avoid a rolling boil which will make the chickpeas tough.

Finish with lemon and tahini: Off the heat, stir in 1 tablespoon lemon juice and 1 teaspoon tahini. Taste and adjust salt and pepper. The lemon brightens the stew and lifts the tomato and smoked paprika, while the tahini adds a silky, nutty counterpoint — stirred in off heat it thickens slightly and avoids breaking.

Wilt the spinach: Return the pan to low heat, add the 1 cup packed baby spinach and fold it into the warm stew until just wilted (about 1–2 minutes). Spinach cooks very quickly; adding it at the end preserves its color, nutrients and delicate texture.

Plate: Divide the warm herbed quinoa between two bowls. Spoon the chickpea and spinach stew over the quinoa so each bite includes broth, chickpea and greens. Serving the stew over quinoa lets the grains soak up the sauce while keeping each element distinct.

Garnish and serve: Swirl the optional 1 tbsp Greek yogurt into the stew or dot on top for creaminess, sprinkle remaining chopped parsley, and grind fresh black pepper. A final drizzle of olive oil (optional) will add gloss and mouthfeel. Serve immediately while warm.

Make‑ahead and reheat note: If making ahead, store stew and quinoa separately. Reheat the stew gently on the stovetop over low heat with a splash of water and stir in spinach at the end; heat quinoa in the microwave with a sprinkle of water then fluff with a fork.