Preheat your oven to 200°C. Halve, peel and thinly slice the onion. Halve the peppers and discard the core and seeds. Slice into thin strips. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Trim the spring onions then slice thinly. Cut the lime into wedges. Drain and rinse the mixed beans in a sieve.

Pop the peppers onto a baking tray, drizzle with oil and season with salt and pepper. Toss to coat then spread out in a single layer. Roast on the middle shelf of your oven until golden and soft, 15-17 mins.

Meanwhile, heat a drizzle of oil in a large saucepan over medium-high heat. Once hot, add the red onion and cook, stirring occasionally, until soft, 4-5 mins. Add the courgette, garlic, chipotle paste, smoked paprika and tomato puree and cook, stirring, for 1 minute. TIP: Add less chipotle paste if you don't like spice. Add the chopped tomatoes with the vegetable stock paste and a splash of water. Season with salt and pepper, and a pinch of sugar. Stir in the mixed beans. Lower the heat and simmer until thickened, 8-10 mins. Stir occasionally.

While the stew cooks, make the tortilla chips! Using some scissors, cut each tortilla into eight triangles (we used one tortilla per person but if you want to use two, that's fine - you have enough!). Place the chips on a baking tray and drizzle over some oil. Season with salt and pepper, then spread them out in a single layer. Bake on the top shelf of your oven until golden, 4-5 mins. Tip: Keep an eye on them to make sure they don't burn!

Once the peppers are roasted, add them to the stew and stir them through. Add a splash of water to loosen if you need to. Taste and season with salt and pepper. Crumble the feta into small pieces.

Divide the stew between bowls and top with the feta and sliced spring onion. Serve with lime wedges for squeezing over and tortilla chips alongside for dipping. Enjoy!