Chilli Cheese Chickpeas & Candied Jalapeños

Make the candied jalapeños

• Combine the sugar, vinegar, and a pinch of salt in a small saucepan. Bring to a gentle simmer, stirring to dissolve the sugar. Add the jalapeños and simmer for 5 minutes.
• Take the pan off the heat and let them cool in the syrup.

Cook the chilli cheese chickpeas

• Chop the red onion.
• In a large, ovenproof frying pan heat a dash of oil over a medium heat. Add the red onion and cook for 3 - 4 minutes until softened. Sprinkle in the garlic granules, smoked paprika, and cumin, and cook for 1 minute.
• Add the chickpeas, sweetcorn, tomato purée, and 50 ml water per serving (if you’re cooking for 4 people you’ll need 200ml water). Stir well and let it simmer for 4 minutes.
• Reduce the heat and stir in the cream cheese and 1 tbsp of the candied jalapeños. Season to taste with salt and pepper.

Finish the chilli cheese chickpeas

• Heat the grill to high. Scatter the grated cheddar over the chickpeas, then pop the pan under the grill until golden and bubbling, around 5 – 7 minutes.
• Thinly slice the spring onions.
• Scatter the rest of the candied jalapeños and spring onions over the top, then serve with the tortilla chips. Tuck in and enjoy!