avec croûtons au parmesan et salade d’épinards
Voici notre version moderne d’un ragoût italien classique, la ribollita! Traditionnellement, ce ragoût est épaissi avec du pain, mais dans notre version bien à nous, vous y ajouterez plutôt des croûtons dorés et croustillants!
Allergens
Utensils
Tags
Pois chiches
1 unit(s)
Petit pain ciabatta
1 unit(s)
Champignons
227 g
Bébés épinards
113 g
Oignon jaune
1 unit(s)
Carotte
1 unit(s)
Tomates broyées à l'ail et aux oignons
1 unit(s)
Parmesan, râpé grossièrement
0.25 cup
Mélange d’épices acidulé à l’ail
1 tbsp
Vinaigre balsamique
1 tbsp
Concentré de bouillon de légumes
1 unit(s)
Purée d’ail
1 tbsp
Poivre
0.125 tsp
Sel
0.125 tsp
Huile
3 tbsp
- 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.
- 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.
- 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 ribollita stew between bowls.
- Sprinkle with remaining Parmesan and top with remaining croutons.
- Serve spinach salad alongside.
710
kcal
Calories
29
g
Fat
6
g
Saturated Fat
93
g
Carbohydrate
20
g
Sugar
21
g
Dietary Fiber
28
g
Protein
10
mg
Cholesterol
1700
mg
Sodium
0.2
g
Trans Fat
2550
mg
Potassium
350
mg
Calcium
8
mg
Iron
avec crème à la lime et croustilles de maïs assaisonnées
avec oignons caramélisés, échalotes frites et aïoli au pesto