Preheat the oven to 375F. Toss the chickpeas in 1 tablespoon of the olive oil, along with the cayenne, smoked paprika, chili, and a generous pinch of salt . Arrange them on a rimmed, lined baking sheet. Toss the broccoli in one tablespoon olive oil, salt, and pepper to taste. Place it on another lined baking sheet. Place both baking sheets in the oven. Remove the broccoli once it's slightly crispy (20-25 minutes). At that time, give the chickpeas a stir. After 30-35 minutes, or whenever the chickpeas are crispy and golden, remove them, too.
Bring a pot of water to a boil, and follow package instructions to cook the buckwheat soba noodles. Drain them, and then toss them with sesame oil and tamari.
Divide the soba noodles into two bowls, and then add about a cup of roasted broccoli and half a cup of toasted chickpeas (you can save the extra chickpeas for salads or soup toppings). Top each bowl with some of the avocado cubes or a generous drizzle of turmeric tahini dressing. Serve.
Notes
To make leftovers last, store components separately and assemble them before you're ready to eat.