In a pot heat the oil and add cumin seeds until they crackle.

Add the chopped onion.Saute on medium heat for about a minute.

Add the crushed ginger and the chili.

Saute for another minute.

Add the ground coriander and stir until fragrant and add the tomatoes.

Mix well and the Carrots and Quinoa.

Add water and salt and bring to a boil.Check the seasonings.

Reduce the heat, cover and continue to cook until Quinoa is all cooked about 15 minutes.

Add the Chickpeas and continue to cook for another 5-6 minutes.

Add a little more water of too thick.

Serve hot!