A list built from seven unrelated recipes can leave you with seven small remainders and no easy way to combine them. A little overlap makes a week of cooking less fussy.
Plan around a few ingredients you genuinely enjoy. Chickpeas might go into a tomato pan and a lunch salad; parsley can finish both. Potatoes can support beans one evening and become a warm salad another day, provided cooked portions are handled safely.
Leave one meal flexible for the ingredients that remain. This is different from buying a large quantity and assuming inspiration will arrive. Check what is already at home before shopping, and choose realistic amounts of fresh food. A smaller, usable list is often kinder to both the budget and the refrigerator.