Chickpea and Chicken Ribollita Stew
with Parmesan Croutons and Spinach Salad
A modern twist on a classic Italian stew, chicken ribollita! Traditionally, this stew is thickened with hearty bread, but in our signature version, we've added crispy golden croutons on top of each bowl!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 piece
Chickpeas
1 piece
Ciabatta Roll
(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)
227 g
Mushrooms
113 g
Baby Spinach
1 piece
Yellow Onion
1 piece
Carrot
1 piece
Crushed Tomatoes with Garlic and Onion
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Zesty Garlic Blend
(Contains Sulphites)
1 tbsp
Balsamic Vinegar
(Contains Sulphites)
1 piece
Vegetable Broth Concentrate
(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)
1 tbsp
Garlic Puree
(May contain Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
310 g
Chicken Breast Tenders
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Thinly slice mushrooms.
- Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
- Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons.
- Roughly chop half the spinach. Reserve remaining spinach for salad.
- Cut ciabatta into 1/2-inch pieces.
- On a separate cutting board, pat chicken dry with paper towels. Cut into 1-inch pieces, then season with salt and pepper.
- Heat a large pot over medium-high heat.
- When the pot is hot, add 1 tbsp (2 tbsp) oil, then mushrooms. Cook, stirring occasionally, until beginning to brown, 2-3 min.
- Add onions, carrots , chicken and half the Zesty Garlic Blend. Season with salt and pepper.
- Cook, stirring occasionally, until veggies are tender and chicken is cooked through, 4-5 min.**
- Add chickpeas with canning liquid, crushed tomatoes, broth concentrate, garlic puree, half the vinegar and 1/2 cup (1 cup) water to the pot with veggies. Bring to a boil.
- Once boiling, reduce heat to medium.
- Simmer, stirring occasionally, until stew thickens slightly, 7-8 min. (TIP: Add more water if you prefer a more soup-like consistency.)
- Add chopped spinach. Stir until wilted, 1-2 min.
- Season with salt and pepper, to taste.
- Meanwhile, add ciabatta, remaining Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to a foil-lined baking sheet, then toss to coat.
- Arrange in a single layer, then sprinkle half the Parmesan over top.
- Broil in the middle of the oven until golden, 2-4 min. (TIP: Keep an eye on croutons so they don't burn!)
- Add remaining vinegar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add remaining spinach and half the croutons, then toss to combine.
- Divide chickpea and chicken ribollita stew between bowls.
- Sprinkle with remaining Parmesan and top with remaining croutons.
- Serve spinach salad alongside.
If you've opted to add chicken tenders, on a separate cutting board, pat dry with paper towels. Cut into 1-inch pieces, then season with salt and pepper.
Add chicken to the pot along with onions. Cook alongside veggies until cooked through, 4-5 min.**
