1. peppers almost free from the peel with a peeler, cut into quarters, cut away the remaining peel with a kitchen knife and divide the pod into small pieces. Clean chili and cut off seeds. Saute peppers and chili in 5 tbsp olive oil over medium heat until soft, about 5 min, stirring. Stir in peanuts and cool everything together completely. Rinse lime, rub dry well and finely grate zest, then squeeze 2 tbsp juice. Coarsely chop the cilantro and mint. Finely grind everything together in a blitz chopper and season with salt.
Rinse the chickpeas in a sieve and drain. Peel sweet potatoes and cut into 1 cm thick slices.
Cut slices of thick potatoes in half. Peel onions and garlic, roughly dice onions, slice garlic. Cut tomatoes into small cubes.
Cook onions and garlic in 3 tbsp. olive oil until lightly browned and almost soft. Add tomatoes, saffron and cumin and pour in clear soup, season with salt, add potatoes and boil. Cook in an open pot for 10 minutes over medium heat.
Pierce the sausages a few times with a wooden stick.
Add chickpeas, raisins and chorizo sausages to saucepan. Cover and simmer on low heat for 10 min.
5. bake tortillas in the heated stove according to package instructions.
6. pour the paprika pesto in portions at the table into the