Chickpea and Spinach Ribollita
with Cheesy Garlic Ciabatta Fingers
- Milk
- Egg
- Wheat
- Barley
- Cereals containing gluten
- Cereals containing gluten
- Rye
- May contain traces of allergens
Ingredients
10 grams
Vegetable Stock Paste
32 grams
Fresh Pesto
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 sachet(s)
Italian Style Herbs
100 grams
Baby Spinach
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten, Cereals containing gluten, Rye, May contain traces of allergens)
80 grams
Sliced Mushrooms
1 carton(s)
Chickpeas
2 unit(s)
Garlic Clove
1 unit(s)
Carrot
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
Instructions
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found it delicious and full of flavour, though some felt it needed more seasoning or spice.
- Ease of prep: Quick and easy to make, with several noting it's a simple one-pot meal perfect for busy days.
- Suggestions: Consider adding chilli flakes or chorizo for extra flavour; reduce water for a thicker consistency.
- Next-day meals: Keeps well in the fridge, making great leftovers for some; others found it less appealing the next day.
- Texture: Some loved the hearty, filling nature; others found it too mushy or dominated by chickpeas.
- Accompaniments: The cheesy garlic ciabatta was a hit, though some suggested more cheese or garlic butter for better coverage.
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