THE SUNNY SEED UP Boil the kettle. Place a pot over medium heat with the sunflower seeds. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.

FLAVOURSOME FLAVOURS Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the chopped chipotle chillies (to taste), the NOMU spice blend, and the sweet potato pieces. Fry until fragrant, 2-3 minutes (shifting occasionally). Add the tomato passata, the stock, and 600ml of boiling water. Reduce the heat and simmer until reduced by half and the sweet potato is cooked through, 12-15 minutes.

CREAMY & HERBY In a small bowl, combine the sour cream and ½ the chopped coriander. Loosen with a splash of water and season.

BEAN THERE, DONE THAT When the sauce has reduced, add the drained beans and cook until warmed through, 2-3 minutes. Add a sweetener (to taste) and seasoning.

TOTALLY SOLD ON TORTILLAS Cut the flour tortilla in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, fry the strips until crispy, 1-2 minutes per side. Drain on paper towel.

WARM & CRISPY DINNER Bowl up the soup, dollop over the coriander cream, and sprinkle over the toasted sunflower seeds. Serve the crispy tortillas on the side for dunking and garnish with the remaining coriander.