Preheat oven to 425F. Fill a large bowl with cold water and a few ice cubes. Add the potatoes to the water and allow to soak for 10 minutes.

Meanwhile, place your rinsed chickpeas in a clean kitchen towel, pat them dry, and add them to a large lined baking tray. Remove the potatoes from the water and rinse. Dry off the potatoes and place them on the opposite side of the baking tray. Top with cornstarch, thyme, pinch of salt and pepper and enough oil to coat the potatoes and chickpeas. Toss them to evenly coat and spread the chickpeas and potatoes out in a single layer making sure there is space in between for everything to roast evenly.

In a ramekin or oven safe dish add the quinoa, Mix the water and vegetable broth together then pour over the quinoa. Cover with foil or an oven safe lid. Add to the same baking tray if there’s enough space or place on a separate tray then place everything in the oven to roast for 20 minutes. Give the chickpeas and potatoes a flip then cook for an additional 10 minutes or until the potatoes are golden around the edges.

Keep the quinoa covered for an extra 5 minutes out of the oven. Remove the foil and fluff it with a fork and allow to stand as you prepare your sauce.

In a large bowl combine the gochujang, syrup, vinegar, soy sauce, water, garlic, and lime. Give everything a mix, taste and adjust the sauce ingredients more to your liking. Stir in the spring onions and then top with the roasted chickpeas and potatoes along with the parsley and toss everything together to combine.

Plate your quinoa then top with the potato and chickpea mixture and serve with extra scallions and sesame seeds.