Set a nonstick skillet on medium heat and add 1/2 tablespoon of olive oil. Add the 4 burger patties and cook on both sides for 3 minutes each, careful not to burn them. Chop them up in the skillet using a spatula and cook for an additional 1 – 2 minutes. Set the chopped patties in a bowl and place the skillet back on the heat.
Add 1 tablespoon olive oil, garlic and red onion. Cook until the red onion turns brown and translucent and be careful NOT to burn the garlic.
Add red curry, chili powder and smoked paprika. Cook for about 2 minutes until it is very fragrant.
Add the chickpeas and stir it up for 2 minutes.
Add crushed tomatoes, coconut milk, veggie broth, quinoa and cilantro. Mix everything together, reduce heat and bring to a light simmer. Cover and cook for 15 minutes.
Season to taste with sea salt & pepper.
Garnish and enjoy!