Chickpea and Spinach Ribollita Stew

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.