Put 50g of the chickpeas in a sieve and set them aside to dry out a little.

Heat the oven to 190C (170C fan)/375F/gas 5. Put the garlic on an oven tray, splash over tablespoon of rapeseed oil, toss to coat, then roast for 10-12 minutes, until golden (ideally, make a batch in advance when your oven is already on for another use). Transfer the roast garlic to a blender, add the olive oil and miso paste, and blitz until almost smooth.

Tip the remaining 190g chickpeas into the blender, add 125ml water and blitz again, until almost smooth. Scrape the garlic and chickpea mixture into a medium saucepan and cover.

Put all the ingredients for the vinaigrette in a blender with a couple of spoonfuls of cold water to loosen, then blitz until almost smooth and season with salt to taste.

Spring onions work brilliantly on a barbecue, but they’ll be fine cooked indoors on a griddle pan or large frying pan, too, or even roasted at 230C (210C fan)/450F/gas 8. Either way, coat them in the remaining two tablespoons of rapeseed oil, season with salt and cook, turning as necessary, for eight to 10 minutes, until softened and slightly charred. Dry the reserved chickpeas in the sieve as best you can – a gentle rub in a clean tea towel should do the trick – then arrange them in a single layer on a flat tray. Sift the cornflour all over the top and season generously with salt.

Put the vegetable oil in a large frying pan on a medium heat. When it’s almost smoking, tip in the chickpeas from the tray, scatter over the cumin and sesame seeds, and cook, shaking the pan continuously over the heat, for four or five minutes, until the chickpeas are crisp and golden brown all over.

To serve, gently warm the chickpea mash – depending on how long it’s been sitting around for, you may need to add a touch of water to loosen it a little – then pile on to a large serving plate. Top with the grilled onions, drizzle over the dill vinaigrette and finish with the crisp chickpeas scattered all over.