Spread the drained chickpeas in a single layer on a baking tray, and drizzle with oil. Add the spices and plenty of salt and pepper, and mix well. Roast at 200°C (Gas Mark 6 / 400°F) for around 10 minutes. Then stir the chickpeas, add the halved tomatoes to the tray cut-side-up, and return to the oven for a further 15-20 minutes, until the chickpeas are crispy.

Meanwhile, boil the quinoa in plenty of water until it is soft and the spiral-shaped germ has detached - around 15-20 minutes. Drain when cooked.

To make the coriander pesto, add the small clove of garlic to a food processor, along with the sunflower seeds, coriander (cilantro), and spinach. Blitz well until well chopped. Add the olive oil and water, and blitz again to give a fairly smooth pesto. Season generously.

To assemble the vegan burrito bowls, divide the roasted chickpeas, roasted tomatoes, and coriander quinoa between two bowls. Top with fresh avocado, some more fresh coriander, some slices of pickled jalapeno, and a squeeze of lime juice.