Ingredients 2 red or yellow peppers, deseeded and cut into chunks 1 red onion, cut into small wedges 2 large beetroot, peeled and cut into small wedges 4 garlic cloves, unpeeled 4 tbsp olive oil 200g quinoa 480ml vegetable stock (check it’s vegan and gluten free) 400g tin chickpeas, drained and rinsed 1 ripe avocado, stoned,