Chickpea and Spinach Ribollita
with Cheesy Garlic Ciabatta Fingers
This delicious Chickpea and Spinach Ribollita has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
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.
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
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).
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.
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.
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!