Dice the bell pepper and the jalapeño, and fry on a medium head until soft, about 3-4 minutes.

Add all the dry spices to the frying pan, and cook for a further 2 minutes until the peppers are completely coated.

Add the harissa paste, soy sauce and water and stir until everything is completely mixed. Reduce for 2 minutes. Add the beans, stir and continue reducing until you are left with a thick mixture that coats the beans.

Preheat the grill (broiler) to high, and lay out the tortilla chips on a flat baking tray covered with parchment paper. Add the beans on top of the tortilla chips and grill for 4 minutes or until the chips just begin to go golden brown.

Remove from the oven and top with fresh spinach, plenty of fresh coriander, sliced avocado, a spritz of lime juice and some sesame seeds.