If you use sweet (dulce) smoked paprika, these dry-spiced chickpeas will be smoky and cuminy but not spicy. You can change this by using hot smoked paprika, adding a little cayenne pepper, or serving with Sriracha or other hot sauce.
Make sure you have 3 cups cooked quinoa or other grain on-hand. If not, cook 1 cup according to package directions.
Place the sauce ingredients into a blender and blend at high speed until completely smooth. Set aside. (If you’re using chia seeds, the sauce will thicken as it sits and may need additional water blended in just before using.)
Cook the chickpeas: Heat a large, non-stick saucepan. Add the onions and cook until they soften and begin to brown, about 5 minutes. (Add water by the tablespoon if necessary to prevent sticking.) Add the garlic and cumin seeds and cook 1-2 minutes, until fragrant. Add the chickpeas, water, paprika, and cumin. Stir well, cover, and cook on low, stirring often, for 10-15 minutes. (Most of the liquid will evaporate, but if they get too dry, add water by the tablespoon.) Check seasoning and add salt to taste.
While the chickpeas are cooking, steam the broccoli and carrots for about 5 minutes, until tender but still brightly colored.
Assemble the bowl with grain on the bottom and chickpeas and vegetables on top. Stir or blend the sauce, adding water if it’s too thick, and drizzle over all.