1. Place carrot, sweet potato, spices, coconut milk and tomatoes into a pot on high heat and bring to a boil.
2. Once the stew is boiling, add ½ cup of uncooked quinoa and 1 cup of water and reduce heat to a simmer for 50 mins. Stir occasionally to prevent sticking to the bottom.
3. 5 mins prior to removing from heat add the baby spinach and chickpeas to warm.