Combine 2½ cups water and quinoa in a medium pot. Bring to a boil, reduce heat and cover, and let simmer until cooked, stirring occasionally.
Meanwhile, in a large pot, heat olive oil. Add onions and cook for 3-4 minutes. Stir in garlic for an additional minute. Add in all spices, give the pot a good stir, and add vegetable broth. Stir in tomato sauce. Bring pot to a boil, add sweet potatoes, and simmer for 25-30 minutes, until potatoes are soft.
Stir in spinach until wilted. Finally, add lemon juice.
Serve dish with quinoa and stew side by side garnished with a tablespoon of greek yogurt and a little cilantro.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2013/10/10/morrocan-sweet-potato-chickpea-quinoa-stew/