Heat avocado oil in a large pot over medium heat. Add chopped onion, diced carrots, diced celery, and jalapeño. Sauté for about 5 minutes until vegetables are softened.

Stir in garlic and ginger, cooking them for about 1 minute. Add gochujang, stirring to combine. Cook for an additional minute.

Add drained chickpeas and rinsed quinoa, along with dried coriander and thyme. Pour in broth and mix thoroughly. Bring to a boil.

Reduce heat to a gentle simmer and partially cover the pot. Cook for about 15 minutes, until quinoa is tender.

In a small bowl, whisk miso paste with a splash of broth, then stir into the pot with sesame oil. Warm through, adjusting seasoning as needed.

Ladle soup into bowls and garnish with sliced scallions. Serve warm.