Chickpea and Spinach Ribollita

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.

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.

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.

Once thickened, stir the spinach into the 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.