It looks like you haven't added any products yet

Slow Cooked Chickpea Ribollita


1 x pack Oddpods chickpeas

Olive oil

1 x red onion (chopped)

Half a leek (chopped)

2 cloves garlic (chopped)

1 carrot (chopped)

3 sticks celery (sliced)

Handful of fresh parsley, stalks and leaves chopped separately

4 x fresh plum tomatoes (cut into chunks)

1 potato (cut into chunks)

1 litre vegetable stock

2 handfuls spinach

2 slices of bread, torn into chunks

1 parmesan rind

Handful of rosemary (chopped)

1 x lemon (juice & zest)



  1. Heat a little oil in a sauce-pan, and fry the red onion, parsley stalks, garlic, celery, leek & carrot on a low heat until sweet and caramelised, around 20 minutes.
  2. Add the potato, the fresh tomatoes, and cook for another 10 minutes until the tomatoes can be squashed a little. You should have a sort of sofrito, an Italian base of goodness, which looks quite dry, which is a good thing since it is full of flavour.
  3. Add in the vegetable stock, parmesan rind, a small amount of salt and pepper, the oddpods chickpeas and chopped rosemary and simmer for 30 minutes.
  4. Taste, and adjust the seasoning,
  5. When ready to serve, add the spinach, fresh parsley and ladle into bowls.
  6. Top with chunks of bread, a drizzle of extra virgin olive oil, and a squeeze of lemon juice & some lemon zest.
Slow Cooked Chickpea Ribollita