Ok so did you have some leftover meat from Christmas? You didn’t throw it away did you? Eagle eyed followers out there will have frozen any leftovers ready for this promised recipe. I just hate to see wasted food and leftover meat is great for adding into simple casseroles – most of the work is done already, all you need to do is add in some extra ingredients and warm it through. This particular one is great for any leftover turkey, ham or chicken.
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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 tbsp oil or butter of your choice (coconut rapeseed, goats butter or ghee)
- 1 red onion finely chopped
- 1 small cauliflower chopped
- 1-2 carrots chopped
- 1 tbsp paprika
- 1 tsp cumin
- 2 x 400g tins chopped tomatoes
- 300 mls hot chicken or vegetable stock or water
- 125 g cooked meat (ham chicken or turkey)
- 1 x 400g tin chickpeas drained and rinsed
- Large handful of fresh coriander roughly chopped
Ingredients
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Rate this recipe!
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Instructions
- Heat the oil in a large pan and fry the onion gently until softened.
- Add the cauliflower and carrots for about another 5 minutes before adding the paprika and cumin.
- Stir in the tomatoes, stock, meat and chickpeas, bring to the boil and simmer for about 5-10 minutes until the food is hot and the cauliflower and carrots are cooked to your liking.
- Stir through the coriander and enjoy!
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