Spanish chickpea and potato stew

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Chickpeas (dried)280 g (70 g)
• Potato400 g (≈ 2 potatos) (100 g (≈ 0.5 potato))
• Canned chopped tomatoes480 g (120 g)
• Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
• Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
• Smoked paprika8 g (2 g)
• Ground cumin4 g (1 g)
• Extra-virgin olive oil40 g (10 g)
• Vegetable stock cubes12 g (3 g)

Method

1. Day before: soak chickpeas in plenty of water 12 hours.
2. Simmer drained chickpeas 60 minutes (or 20 in a pressure cooker).
3. Fry onion, garlic and spices; add potatoes, tomatoes, stock and chickpeas; simmer 25 minutes.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Plan ahead: soak about 12 hours before.
• Stow the main ingredients in dry stores — nothing here needs a fridge.
• One pot — less to secure, less washing-up with fresh water.
• Contains: Celery, Gluten — always check the labels of what you buy.