topBanner
Chickpea Ribollita Stew

Chickpea Ribollita Stew

with Herby Cheesy Ciabatta Fingers

Read more

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?

Tags:Under 600 caloriesVeggie
Allergens:CeleryGlutenSoyaMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Carrot

1 unit(s)

Onion

1 unit(s)

Garlic

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

Soy Sauce

(ContainsGluten, Soya)

1 sachet

Italian Herbs

2 unit(s)

Ciabatta

(ContainsGluten, Soya)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

100 grams

Baby Spinach

Not included in your delivery

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2312 kJ
Energy (kcal)553 kcal
Fat14.0 g
of which saturates5.0 g
Carbohydrate76 g
of which sugars21.0 g
Protein27 g
Salt6.37 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Garlic Press
Saucepan
Baking Tray
Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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).

2

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.

3

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.

4

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.

5

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.

6

Share the chickpea ribollita between your bowls. Sprinkle over the remaining cheese. Share the cheesy ciabatta fingers alongside. Enjoy!