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.