Quinoa Avocado Bowl with Roasted Chickpeas

Preheat the oven to 200°C conventional or 180°C fan. Rinse and drain the chickpeas. Peel and finely chop the garlic. Combine the chickpeas and garlic with the smoked paprika, chili flakes, sesame seeds, and 2 tbsp olive oil. Season with salt and pepper, then roast in the hot oven for about 20 minutes.

Cook the quinoa in salted water according to the package instructions. Quarter the red bell pepper, remove the seeds, wash it, and cut it into small pieces.

Wash the lime and cut it in half. Slice one half into wedges and squeeze the juice from the other half. Blend the bell pepper with the lime juice, ground coriander, and sugar until smooth. Blend in the remaining 3 tbsp olive oil, then season the sauce with salt and pepper.

Halve and pit the avocado, remove the flesh, and cut it into cubes. Wash the cilantro and pick the leaves from the stems. Drain the cooked quinoa.

Divide the quinoa between bowls and arrange the roasted chickpeas and avocado on top. Drizzle with the red pepper sauce, scatter over the cilantro leaves, and serve with the lime wedges.