SHOPPING LIST: Chicken, Chickpea and Tomato Stew with Couscous (1 portion)
Meal Plan 6, Tuesday dinner (quick and cheap, prepare ahead, chicken)

[ ] 2 boneless, skinless chicken thighs (about 200 g), fresh or frozen
[ ] 1 tin chickpeas (400 g). You need half; Wednesday's tray bake uses the other half
[ ] 1 tin chopped tomatoes (400 g). You need half; Thursday's burrito filling uses the other half
[ ] 1 small onion
[ ] 1 carrot
[ ] 1 head of garlic (you need 1 clove)
[ ] 60 g couscous
[ ] Reduced-salt vegetable stock cubes (you need half a cube)
[ ] Ground cumin (1 tsp)
[ ] Smoked paprika (1/2 tsp)
[ ] Olive oil (1 tsp)
[ ] Salt
[ ] Black pepper

Cupboard check: garlic, couscous, stock cubes, cumin, paprika, olive oil, salt and pepper are probably already at home.
Prep ahead: season the chicken (bottom shelf of the fridge, cook within 8 hours) and chop the onion and carrot.
Chicken tip: if frozen, defrost it in the fridge from Monday evening.
Leftovers: half a tin of chickpeas (for Wednesday) and half a tin of tomatoes (for Thursday). Keep each in a covered container in the fridge, not in the open tin.