Lamb, chickpea & chorizo stew

Ingredients

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

• Lamb shoulder (diced)600 g (150 g)
• Canned chickpeas400 g (100 g)
• Chorizo (dry-cured)80 g (20 g)
• Canned chopped tomatoes480 g (120 g)
• Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
• Smoked paprika8 g (2 g)

Method

1. Brown lamb and chorizo; add onion and paprika.
2. Add tomatoes and water to cover; simmer 1¼ hours.
3. Add chickpeas for the last 15 minutes.

In the galley

• Copes with a seaway — 5/5 for sea tolerance.
• Plan ahead: thaw about 12 hours before.
• Stow the main ingredients in the freezer.
• Make ahead: cook in port and freeze in portions.
• 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.