Spiced chickpea & potato hash

Ingredients

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

• Potato480 g (≈ 2.5 potatos) (120 g (≈ 0.5 potato))
• Canned chickpeas480 g (120 g)
• Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
• Bell pepper200 g (≈ 1.5 peppers) (50 g (≈ 0.5 pepper))
• Ground cumin4 g (1 g)
• Smoked paprika4 g (1 g)
• Extra-virgin olive oil40 g (10 g)
• Parsley12 g (3 g)
• Salt4 g (1 g)

Method

1. Dice the potato small and fry in the oil, lid on, 15 minutes, turning now and then.
2. Add onion and pepper; fry 5 minutes.
3. Add chickpeas, cumin and paprika; fry 5 minutes more until crisp. Scatter parsley.

In the galley

• Fine in moderate seas — 3/5 for sea tolerance.
• Stow the main ingredients in the 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.