Chorizo and chickpea stew

Ingredients

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

• Chorizo (dry-cured)160 g (40 g)
• Canned chickpeas480 g (120 g)
• Canned chopped tomatoes400 g (100 g)
• Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
• Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
• Smoked paprika8 g (2 g)
• Extra-virgin olive oil20 g (5 g)
• Potato320 g (≈ 1.5 potatos) (80 g)

Method

1. Fry sliced chorizo until it releases its oil.
2. Add onion, garlic, paprika, then potatoes, tomatoes and chickpeas.
3. Simmer 25 minutes until the potatoes are soft.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Stow the main ingredients in dry stores — nothing here needs a fridge.
• One pot — less to secure, less washing-up with fresh water.
• No listed allergens in our data — still check the labels of what you buy.