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!
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.
Finely Chopped Tomatoes with Onion and Garlic
Vegetable Stock Paste(ContainsCelery)
Italian Style Herbs
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Ciabatta(ContainsCereals containing gluten)
Water for the Sauce
Sugar for the Sauce
Olive Oil for the Garlic Bread
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).
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.
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.
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.
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.
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!