Chickpea Ribollita Stew

Heat a drizzle of oil in a large saucepan on medium-high heat. When hot, add the onion, carrot, and sliced mushrooms. Cook, stirring frequently, until softened, 3-4 mins. Add the garlic and stir-fry until fragrant, 1 min.

Once the veggies have softened, add the chopped tomatoes, chickpeas (including the water from the carton), water (see ingredients for amount), vegetable stock paste, soy sauce and half of the Italian herbs. Bring to a boil, then turn the heat down and simmer until slightly thickened, 10-12 mins, stirring occasionally.

When there are 5 mins cooking time remaining, turn your grill on to high. Cut the ciabattas in half. Pop them, cut-side up, onto a baking tray and drizzle with oil. Sprinkle on half of the hard Italian style cheese and the remaining Italian herbs. Grill on the top shelf until golden and crisp, 3-5 mins. Once grilled, chop each ciabatta into 4 fingers.

While the ciabattas grill, stir the spinach into the stew a handful at a time until wilted and piping hot, 1-2 mins. Season to taste with salt and pepper. Add a splash of water if it's a little thick.