Chop all of the veggies: onions, sweet potatoes, garlic, zucchini, etc. Saute the onions and garlic in 2 tsp olive oil over medium heat. Let the onions cook until they have caramelized slightly.
Add the rest of the ingredients: potatoes, zucchini, carrots (if using), tomatoes, chickpeas, and all of the spices. Let let all of the ingredients simmer on medium heat, covered, for at least 10 minutes.
While the Moroccan vegetarian stew is cooking, combine the quinoa and water in a pot, bring to a boil. Cover and simmer for 10 minutes until the quinoa is cooked.
Uncover the chickpea tagine and finish cooking through. Let some of the excess water boil off (if there is any). If it’s gotten dry, add a bit more vegetable broth until it’s the consistency you want.