- Heat the oil in a large pot, and sauté the onion (3-5 minutes).
- Stir in the spices.
- Add the broth and quinoa, cover, reduce heat, cook for 15 minutes.
- Remove the quinoa from heat, fluff with a fork.
- Drain the chickpeas and add the remaining ingredients, except for almonds, to the quinoa mixture. Reserve some parsley.
- Stir well, plate, and top with almonds and remaining parsley.