SHOPPING LIST: Sweetcorn, Potato and Chickpea Chowder (1 portion)
Meal Plan 3, Friday lunch (budget, vegetarian)

[ ] 150 g potatoes
[ ] 80 g frozen sweetcorn
[ ] 120 g chickpeas: the other half tin from Thursday's wrap (kept in the fridge)
[ ] 1 small onion
[ ] Reduced-salt vegetable stock cubes (you need half a cube)
[ ] Semi-skimmed milk (100 ml)
[ ] Smoked paprika (1/2 tsp)
[ ] Olive oil (1 tsp)
[ ] Black pepper

Cupboard check: stock cubes, milk, paprika, olive oil and pepper are probably already at home.
Tip: if you did not keep the chickpeas, open a new tin and use the extra in a salad or on toast.