Point 4 of 5 · Page 4 of 5
4. Dinner four: chickpea and potato stew
Cut two potatoes into small, even cubes. Chop one onion and one carrot. Soften the onion and carrot in oil, then add the potatoes, drained chickpeas and about 1½ cups crushed tomatoes. Add enough water to keep the potatoes partly submerged.
Season with a little smoked paprika and oregano. Simmer, stirring occasionally, until the potatoes are tender all the way through. Add water as needed rather than letting the bottom dry out. Crush a few chickpeas into the liquid if you want a thicker stew.
Taste near the end. With a can of chickpeas and potatoes, this can be served in bowls on its own; add bread if your appetite calls for it. The exact amount of tomato you have left may differ by can. Use the amount you have and adjust the water, keeping the consistency spoonable. Avoid letting package arithmetic turn dinner into a problem.
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