Chickpea and Chicken Ribollita Stew
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Chickpea and Chicken Ribollita Stew

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.

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

1 unit(s)


1 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

227 g


113 g

Baby Spinach

1 unit(s)

Yellow Onion

1 unit(s)


1 unit(s)

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 unit(s)

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


0.13 tsp


3 tbsp



Nutrition Values

Calories920 kcal
Fat34 g
Saturated Fat7 g
Carbohydrate93 g
Sugar20 g
Dietary Fiber21 g
Protein66 g
Cholesterol130 mg
Sodium1780 mg
Trans Fat0.2 g
Potassium3150 mg
Calcium350 mg
Iron8.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Aluminum Foil
Large Bowl


  • 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.
Cook veggies and chicken
  • 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.**
Make stew
  • 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.
Make croutons
  • 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!)
Assemble salad
  • 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.
Finish and serve
  • 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.**