zingersmack
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Heat oil in a large pot over medium high heat. Add the garlic and onion and cook until softened, about 3-4 minutes.
Add the parsnip, bell pepper, and mushroom with the cumin, coriander, and ginger and cook for about 5-8 minutes, stirring occasionally so everything gets well-incorporated
Rinse quinoa to remove saponins (can give a bitter taste).
Add chickpeas, pumpkin, and quinoa and give it a good stir. Add the broth. Bring the pot to a boil, then reduce the heat to low and simmer, covered, for 20 minutes or so, until most of the liquid is evaporated and quinoa is nice and fluffy.
Turn off the heat and stir in the spinach and parmesan and season with salt and pepper to taste.
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