Latin Chickpea Bowl

• 140 g Quinoa
• 1 tsp Fine sea salt
• 400 g Canned chickpeas
• 3 tbsp Extra virgin olive oil
• 1 tsp Ground cumin
• 1 tsp Sweet paprika
• 1 large Lime
• 200 g Cherry tomatoes
• 1 large Avocado, ripe but firm
• 15 g Fresh coriander

1. Rinse the quinoa in a sieve, then tip into a saucepan with 300 ml water and 0.5 tsp of the fine sea salt. Bring to the boil, cover, then simmer gently for 12 minutes until the water is absorbed. Take off the heat and leave covered for 5 minutes, then fluff with a fork.
2. Drain and rinse the canned chickpeas, then pat dry. Heat 1 tbsp of the extra virgin olive oil in a large frying pan over a medium-high heat, add the chickpeas, ground cumin, sweet paprika and 0.25 tsp of the fine sea salt. Cook for 6 to 8 minutes, stirring, until hot and lightly crisped at the edges.
3. Finely chop the fresh coriander and halve the cherry tomatoes. Halve the avocado, remove the stone, then cut the flesh into chunks. Juice the lime into a mixing bowl, whisk in the remaining 2 tbsp extra virgin olive oil and the remaining fine sea salt to taste.
4. Divide the quinoa between two bowls. Top with the spiced chickpeas, cherry tomatoes and avocado, then scatter over the fresh coriander. Spoon over the lime dressing and toss gently just before eating.

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