Chickpea Ribollita Stew
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Chickpea Ribollita Stew

Chickpea Ribollita Stew

with Parmesan Croutons and Spinach Salad

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!

Tags:
Veggie
Quick
Allergens:
Gluten
Milk
Sulphites

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

370 mL

Chickpeas

1 unit

Ciabatta Roll

(Contains Gluten)

227 g

Mushrooms

113 g

Baby Spinach

56 g

Yellow Onion

170 g

Carrot

370 mL

Crushed Tomatoes with Garlic and Onion

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Italian Seasoning

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

1 unit

Vegetable Broth Concentrate

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories660 kcal
Fat28 g
Saturated Fat6 g
Carbohydrate83 g
Sugar22 g
Dietary Fiber16 g
Protein26 g
Cholesterol15 mg
Sodium1840 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.

Utensils

Peeler
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Large Bowl
Whisk

Instructions

Prep
1

Before starting, preheat your broiler to high. Wash and dry all produce. Thinly slice mushrooms. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Roughly chop half the spinach. Cut ciabatta into 1/2-inch pieces.

Cook veggies
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, 2-3 min. Add onions, carrots and half the Italian Seasoning. Season with salt and pepper. Cook, stirring occasionally, until veggies are tender, 4-5 min.

Make stew
3

Add chickpeas and their liquid, crushed tomatoes, broth concentrate, half the vinegar and 1/2 cup water (dbl for 4 ppl) to the pot with veggies. Bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer 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
4

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

Assemble salad
5

Add remaining vinegar and 1 tbsp oil (dbl for 4 ppl) 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
6

Divide stew between bowls. Sprinkle with remaining Parmesan and top with remaining croutons. Serve salad on the side.