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Chickpea and Spinach Ribollita Stew

Chickpea and Spinach Ribollita Stew

with Cheesy Garlic Ciabatta Fingers

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Our Chickpea and Spinach Ribollita Stew is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:Veggie
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

100 milliliter(s)

Water for the Sauce

1 tsp

Sugar 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)2525 kJ
Energy (kcal)604 kcal
Fat23.0 g
of which saturates7.0 g
Carbohydrate69 g
of which sugars17.0 g
Protein26 g
Salt4.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Cutting board
Knife
Saucepan
Bowl
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Trim the carrot then quarter lengthways (no need to peel). 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. When 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 veggies have softened, add the chopped tomatoes, chickpeas (including the water from the carton), water and sugar for the sauce (see ingredients for both amounts), vegetable stock paste and the Italian style herbs. Bring to the boil, then turn the heat down 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. Cut the ciabatta in half and lay them onto a baking tray, cut-side up. Spread the cheesy mixture on top. When about 5 mins of cooking time remain, grill until the cheese is golden, 5-6 mins.

5

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

6

Cut each cheesy ciabatta into 4 fingers. Spoon the chickpea and spinach ribollita into your bowls and sprinkle over the remaining cheese. Serve with the ciabatta fingers alongside for dipping. Enjoy!