This is another one of the Ottolenghi recipes from the Guardian “Weekend Vegetarian” series. It irks me sometimes that they can’t use a vegetarian author to write that column – someone like Denis Cotter or Celia Brooks Brown perhaps, but I’ve made a few dishes from the column and I like his style.
I was immediately interested in the dish because when I was in Florence last year on a cold wet dreary day, I had a bowl of Ribollita and it was hearty, cheering, rib sticking goodness. This looked similar to the dish I had but that one had beans not chickpeas. No matter; I intended to try it!
I made only 2 differences to the recipe. I made my own pesto based on the Vegan with a Vengeance version, which I love. I also wanted a thicker stew rather than a soup so I used less stock. As you can see from the 2 pictures mine is far more stew like but I thinned the leftovers down a little as the bread had swallowed most of the liquid by the following day!
I enjoyed this very much – healthy, tasty and a naturally vegan recipe – what more could you want?