Prepare quinoa using vegetable broth, simmering, covered, 15-20 minutes or until liquid is absorbed. Set aside.
Heat large fry pan or wok over medium heat. Saute garlic, onion, ginger in olive oil for 2-3 minutes or until fragrant. Add spices and saute 2 minutes. Add remaining veggies and saute 3 minutes. Add tomatoes, honey, coconut milk and chickpeas. Simmer on low for 25 minutes, stirring on occasion.
Remove from heat and stir in quinoa, lime juice and cilantro.