Chickpea Ribollita Stew
with Herby Cheesy Ciabatta Fingers
This HelloFresh recipe of Chickpea Ribollita Stew is packed full of tasty vegetables, so why not try this delicious dinner to conveniently help with your five a day?
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 war 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.
Ingredients
1
Carrot
1
Onion
1
Garlic Clove
80
Sliced Mushrooms
1
Finely Chopped Tomatoes with Onion and Garlic
1
Chickpeas
10
Vegetable Stock Paste
(Contains Celery)
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Italian Style Herbs
2
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
100
Baby Spinach
Not included in your delivery
100
Water
Nutritional information
Utensils
Instructions
Trim the carrot then quarter lengthways (no need to peel). Chop widthways into small pieces. Halve, peel and chop the onion 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 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.
Share the chickpea ribollita between your bowls. Sprinkle over the remaining cheese. Share the cheesy ciabatta fingers alongside. Enjoy!
