Spiced Chickpea and Mango Bowls with Toasted Coconut Quinoa

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 ripe mango, diced
• 1/4 cup chopped cilantro
• 1 lime, juiced
• Salt and black pepper to taste
• 1/4 cup shredded coconut

Instructions:

1. Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked through and liquid is absorbed.
2. While the quinoa cooks, preheat oven to 400°F (200°C). Toss chickpeas with olive oil, cumin, paprika, and cayenne pepper on a baking sheet. Roast for 20-25 minutes, or until golden brown and crispy.
3. In a large bowl, combine cooked quinoa, roasted chickpeas, diced mango, cilantro, lime juice, salt, and pepper.
4. Toast shredded coconut in a dry skillet over medium heat for 2-3 minutes, or until fragrant and lightly browned. Sprinkle toasted coconut over the quinoa bowls just before serving.