Cook the chickpeas: Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the chickpeas and cook for 3 minutes, stirring frequently. Add paprika and salt. Cook for 7 minutes more, or until golden, stirring frequently. Transfer to a large plate or sheet pan in a single layer. Set aside.
Cook the aromatics: Heat 1 tablespoon olive oil in the same skillet and heat over medium-high. Add the onion and a dash of salt. Cook for 4 minutes before adding the garlic, ginger, and cumin. Cook for 1 minute, stirring frequently.
Add the sun-dried tomatoes, strained tomatoes, vegetable broth, and quinoa. Bring to a simmer before reducing the heat. Cover and cook over low-heat for about 20 minutes, or until the quinoa is cooked.