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
Allergens:
Barley
•Wheat
•Milk
•Sulphites

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

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

1 unit

Chickpeas

1 unit

Ciabatta Roll

(Contains Barley, Wheat)

227 g

Mushrooms

113 g

Baby Spinach

½ unit

Yellow Onion

1 unit

Carrot

1 unit

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

Vegetable Broth Concentrate

1 tbsp

Garlic Puree

Not included in your delivery

3 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories640 kcal
Fat28 g
Saturated Fat5 g
Carbohydrate78 g
Sugar23 g
Dietary Fiber15 g
Protein24 g
Cholesterol0 mg
Sodium1970 mg
Trans Fat0 g
Potassium2300 mg
Calcium350 mg
Iron7.25 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
•Aluminum Foil
•Large Bowl
•Whisk

Instructions

Prep
1

Before starting, preheat the broiler to high. Wash and dry all produce. 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.

Cook veggies
2

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 and half the Zesty Garlic Blend. Season with salt and pepper.Cook, stirring occasionally, until veggies are tender, 4-5 min.

Make stew
3

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
4

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
5

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
6

Divide chickpea ribollita stew between bowls.Sprinkle with remaining Parmesan and top with remaining croutons.Serve spinach salad alongside.