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Heat a small pot or saucepan over medium heat then add the avocado oil to warm through. Add the onions, carrots, celery and jalapeno along with a pinch of salt and sauté until the onions have softened.
Add the garlic and ginger then sauté again until fragrant then stir in the gochujang and sauté for 1 minute.
Add in the chickpeas, quinoa, coriander and thyme, then pour in the broth. Bring the pot to a boil, then reduce to a low simmer and cook partially covered with a lid for 15 minutes.
Combine the miso paste with 2 tablespoons of water and whisk until no lumps remain. Once the soup has finished cooking, remove from heat and stir in the miso mixture along with the sesame oil. Adjust salt to taste and serve garnished with scallions.