Preheat your oven to 200°C. Halve, peel and thinly slice the red onion. Halve the peppers and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onion. Cut the lime into wedges. Drain and rinse the kidney 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 chipotle paste, smoked paprika, garlic and tomato puree and cook, stirring, 30 seconds. TIP: Add less chipotle paste if you don't like heat. Pour in the chopped tomatoes, vegetable stock paste and a splash of water. Season with salt, pepper and a pinch of sugar (if you have any). Stir in the kidney beans. Lower the heat and simmer until thickened, 8-10 mins. Stir occasionally.

While the stew cooks, cut each tortilla into 8 triangles (use scissors if easier). Place on a large baking tray in a single layer and drizzle with oil (use two trays if necessary). Season with salt and pepper. Bake on the top shelf of your oven until lightly golden brown and crisp, 6-8 mins. TIP: Keep an eye on them to make sure they colour evenly.

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

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