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Chickpea and Spinach Ribollita

Chickpea and Spinach Ribollita

with Cheesy Garlic Ciabatta Fingers

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This delicious Chickpea and Spinach Ribollita has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 650 caloriesVeggie
Allergens:CeleryMilkEggCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Carrot

2 unit(s)

Garlic Clove

80 grams

Sliced Mushrooms

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

1 pack(s)

Chickpeas

10 grams

Vegetable Stock Paste

(ContainsCelery)

1 sachet

Italian Style Herbs

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

2 unit(s)

Ciabatta

(ContainsCereals containing gluten)

100 grams

Baby Spinach

32 grams

Fresh Pesto

(ContainsMilk)

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Garlic Bread

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2596 kJ
Energy (kcal)620 kcal
Fat23.4 g
of which saturates6.6 g
Carbohydrate74.4 g
of which sugars17.1 g
Protein25.5 g
Salt5.02 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Saucepan
Baking Tray
Bowl
Instructionsarrow up iconarrow up icon
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1

Trim the carrot (no need to peel), then quarter lengthways. Chop widthways into small pieces.
Peel and grate the garlic (or use a garlic press).

2

Heat a drizzle of oil in a large saucepan on medium-high heat.
Once the oil is hot, add the carrot and sliced mushrooms. Cook, stirring frequently, until softened, 3-4 mins.
Add half the garlic and stir-fry until fragrant, 1 min.
Meanwhile, preheat your grill to high.

3

Once the veg has softened, add the chopped tomatoes, chickpeas (including the water from the carton), veg stock paste, Italian style herbs, sugar and water for the sauce (see ingredients for both amounts).
Bring to the boil, then lower the heat and simmer until slightly thickened, 10-12 mins, stirring occasionally.

4

While the stew simmers, mix together the olive oil for the garlic bread (see ingredients for amount), remaining garlic and half the cheese in a small bowl.
Halve the ciabatta and lay them onto a baking tray, cut-side up. Spread the cheesy mixture on top.
When about 5 mins of simmer time remain, grill the ciabatta until the cheese is golden, 5-6 mins.

5

Meanwhile, stir the spinach into the thickened stew a handful at a time until wilted and piping hot, 1-2 mins.
Stir through the fresh pesto, then remove from the heat.
Taste and add salt and pepper if needed. Add a splash of water if it's a little thick.

6

When ready, cut each cheesy ciabatta into 4 fingers.
Share the ribollita stew between your bowls and sprinkle over the remaining cheese.
Serve with the ciabatta fingers alongside for dipping. Enjoy!