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Chickpea Ribollita Stew

Chickpea Ribollita Stew

with Parmesan Croutons

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A modern twist on a classic Italian stew, 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! Soy sauce adds an unexpected umami kick to this bowl of goodness.

Tags:VeggieQuick
Allergens:Wheat/BléMilk/LaitSoy/Soja

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

370 mL

Chickpeas

1 unit

Ciabatta Roll

(ContainsWheat/Blé)

113 g

Mushrooms

56 g

Baby Spinach

113 g

Mirepoix

370 mL

Crushed Tomatoes with Garlic and Onion

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

Italian Seasoning

1 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja)

1 unit

Vegetable Broth Concentrate

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2259 kJ
Calories540 kcal
Fat21 g
Saturated Fat4.5 g
Carbohydrate67 g
Sugar11 g
Dietary Fiber15 g
Protein23 g
Cholesterol15 mg
Sodium1620 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high. Wash and dry all produce. Thinly slice mushrooms. Roughly chop spinach. Cut ciabatta into 1/2-inch pieces.

2

Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until beginning to brown. 1-2 min. Add mirepoix and half the Italian Seasoning. Cook, stirring occasionally, until veggies are tender, 4-5 min.

3

Add chickpeas and their liquid, crushed tomatoes, broth concentrate, soy sauce and 1/2 cup water (dbl for 4 ppl). Bring to a boil over high heat. Reduce heat to medium and simmer until stew thickens slightly, 7-8 min. (NOTE: Add more water if you prefer a more soup-like consistency.) Add spinach and stir until wilted, 1-2 min. Season with salt and pepper.

4

While stew simmers, add ciabatta, remaining Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to a 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, 4-6 min. (NOTE: Keep an eye on the croutons so they don't burn!)

5

Divide stew between bowls. Sprinkle with remaining Parmesan and top with croutons.