Mince garlic and finely dice onion.

Heat up olive oil in a large nonstick skillet over medium-low heat. Add garlic and onion and sauté until fragrant and onion is translucent, about 5 minutes.

Add curry powder, turmeric, raisins, lemon juice, water, salt and pepper to skillet. Stir to combine and cook for 2-3 minutes.

Add spinach and stir until wilted, about 30 seconds.

Add quinoa and chickpeas, and stir to combine.

Turn off the heat and stir in sliced almonds.

Transfer to a serving bowl. Serve warm and top with more sliced almonds as garnish if desired.