Heat the oil over medium-high heat in a large soup pot. Add the onions, carrots, and celery and sauté for 8-10 minutes. Stir in garlic and cook for 2 minutes, then add the cumin, chili powder, coriander, cayenne pepper and oregano. Sauté for 1-2 minutes, until fragrant. Add the chickpeas, bell pepper, tomatoes, bay leaf and vegetable stock. Bring to a boil. Reduce the heat to low, and simmer for 15 minutes, adding the cilantro and vinegar towards the end, and remove the bay leaf.

While the stew is cooking, prepare the quinoa. Rinse the quinoa in a fine-mesh strainer under cool running water. Combine with 1 cup of water in a small saucepan, and cook covered over medium-low heat, for 15 minutes. Remove from heat and set aside.

To serve, divide the stew into four bowls and top with 2 heaping tablespoons of quinoa.