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Something for this weird weather we have been having!
1 tbsp olive oil
1 onion, sliced
4 cloves garlic, sliced
300g sweet potato, peeled and chopped
salt and pepper, to season
1 litre good quality chicken stock
400g tinned chickpeas, drained
400g tinned chopped tomatoes
200g brussel sprouts, halved
1 cup sugar snap peas
8 slices parma ham, torn into strips
croutons, to season
Heat the olive oil in a large pot and fry the onion till glassy, then add the garlic and fry for another 3 to 4 minutes.
Add the sweet potato and season and cook for a further 4 minutes. Add the stock, chickpeas, tomatoes, brussel sprouts and sugar snap peas, and simmer for 10 minutes or till the sweet potato is cooked. Ladle into bowls and top with the torn parma ham and a few croutons.