To make the candied jalapeños, add the sugar, vinegar and a pinch of salt to a small saucepan. Bring to a gentle simmer, stirring until the sugar dissolves. Add the jalapeños and simmer for 5 minutes. Remove from the heat and let them cool in the syrup.

Heat a dash of oil in a large ovenproof frying pan over a low heat. Add the chopped onion, season with salt and cook for around 15 minutes, until softened. Stir in the crushed garlic and cook for 1 minute until fragrant.

Add the tomato purée, smoked paprika and ground cumin. Tip in the chickpeas with their liquid and the sweetcorn. With the back of a spoon, squish around 2/3 of the chickpeas util they are lightly mashed.

Heat the grill to high.

Add 200ml water, the cream cheese and 1 tbsp of the candied jalapeños to the chickpeas and mix well until combined. Simmer gently for 3 minutes then season to taste. Scatter the grated mozzarella on top then pop the pan under the grill until golden and bubbling, around 5 – 7 minutes.

Sprinkle with the rest of the candied jalapeños and sliced spring onions, then serve with the tortilla chips. Tuck in and enjoy!