HAM AND CAULIFLOWER STEW

Cooked chicken or turkey would work equally well in this recipe.

Preparation 15 minutes Cooking 25 minutes Serves 4

1 TBSP OIL

1 RED ONION, FINELY CHOPPED

1 SMALL CAULIFLOWER, ROUGHLY CHOPPED

1 TBSP PAPRIKA

1 TSP CUMIN

2 X 400G TINS CHOPPED TOMATOES

300ML HOT CHICKEN OR VEGETABLE STOCK

125G HAM HOCK OR COOKED HAM

400G TIN CHICKPEAS, DRAINED

LARGE HANDFUL FRESH CORIANDER, ROUGHLY CHOPPED CRUSTY BREAD, TO SERVE

1 Heat the oil in a large pan over a medium heat and fry the onion until softened, about 10 minutes. Add the cauliflower and fry for 5 minutes before adding the paprika and cumin.

2 Stir in the tomatoes, stock, ham and chickpeas, turn up the heat and bring to the boil. Simmer for 5-10 minutes until the mixture is piping hot and the cauliflower is cooked through.

3 Stir through most of the coriander and season to taste. Garnish with the remaining coriander and serve with crusty bread.