Start by rinsing the quinoa under cold water. This removes any bitterness. In a medium-sized pot, combine the quinoa with 2 cups of water and a pinch of salt. Bring it to a boil, then reduce to low heat.

Cover and let it simmer until the water is absorbed, approximately 15 minutes. Once done, fluff with a fork and set aside.

In the same pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Next, throw in the minced garlic and ginger. Stir continuously for about a minute until fragrant.

Now, add the smoked paprika and cumin to the pot. Stir them in for a few seconds to release their flavors. Then, toss in the sun-dried tomatoes, passata, and the vegetable stock. Mix well.

Bring the mixture to a gentle boil. Next, add the cooked chickpeas, golden raisins, and the quinoa. Stir until everything is well combined. Add additional salt if needed.

Cover the pot and reduce the heat to low. Let it simmer for 10-15 minutes. This allows the flavors to meld beautifully.

Once done, remove the pot from heat. Stir in the chopped parsley and lemon juice before serving. This final touch brightens up the dish with freshness.