I’m always on the look out for boat recipes that don’t require too much refrigeration and are easy to throw together.  Here’s a new one I’ve tried out recently.  The leek and celery should last a while if wrapped tightly in plastic wrap and kept in a cool place.  The parsley keeps well wrapped in a slightly damp paper towel, sealed in a ziplock.

• 2 Tbsp olive oil
• 1 brown onion, diced
• 1 clove garlic, chopped
• 1 leek, sliced
• 1 celery stalk, chopped
• 2 pieces of chorizo, roughly diced
• 1 Tbsp tomato paste
• 2 cups chicken stock
• 2 medium potatoes, diced
• 1 can cannellini beans, drained
• 2 Tbsp chopped parsley

Heat oil in large saucepan and cook onion, garlic, leek and celery, stirring, until vegetables are soft.  Add chorizo and cook for about 4 minutes then stir in paprika and tomato paste.  Add stock and bring to a boil.  Add potatoes and beans and simmer for 15 minutes or until potatoes are cooked.  Season to taste and serve with chopped parsley.