Instructions

1. Thinly slice the onion and bell pepper. Peel the sweet potatoes and chop them into small cubes.
2. Heat the oil in a pan, then gently sauté the onion and bell pepper. After about 5 minutes, add the sweet potatoes and garlic and stir for a couple of minutes. Add the spices, tomato purée and chipotle paste. Stir for a few seconds, then pour in the passata and enough water to just cover everything.
3. Bring to the boil, cover and gently simmer for about 20 minutes until the sweet potatoes are tender.
4. Add the drained chickpeas. If the sauce is not thick enough, turn up the heat and reduce it.
5. When the sauce is thick and sticky, turn off the heat and add the lime juice and coriander leaves.
6. Warm up the tortilla wraps, then add some lettuce and stew (and maybe some salsa or guacamole), then wrap and serve.