Drain the chick peas, rinse them under running water and then put them to one side.
Roughly chop the tomatoes and put half of them to one side. The remaining half, put them in to a food processor or blender and process until a smooth puree forms.
Out the puree in to a large pan and add in 400ml of organic vegetable stock mixed with boiling water. Bring the liquid to the boil.
Add in the onions, carrots, chopped coriander and salt to taste.
Allow them to simmer in the pan for 10 minutes, stirring occasionally.
Stir in the courgettes, butternut squash, reserved tomatoes, turmeric, ginger and cinnamon. Partially cover the pan and allow it to simmer for 30 minutes.
Stir in the chick peas and simmer for a further few minutes.
Meanwhile, bring the remaining vegetable stock to the boil in a heavy based pan – and add in a pinch of salt.
Sprinkle in the quinoa, stirring it well until all of the quinoa is in the pan. Allow the quinoa to cook for roughly 15 minutes before removing it from the heat. Cover the pan and allow it to stand for five minutes.
Fluff up the quinoa with a fork – and the serve topped with the moroccan vegetables – sprinkled with the coriander sprigs to garnish.