Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Peel and quarter sweet potato lengthwise; cut crosswise into ½-inch-thick quarter-moons. Peel and mince or grate ginger.

Open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a large heavy-bottomed pot over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pot.

Heat a drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add scallion whites, sweet potato, ginger, Turkish Spice Blend, and curry powder. Cook, stirring occasionally, until combined and fragrant, 2-3 minutes.

Add chickpeas and their liquid, veggie stock concentrate, mushroom stock concentrate, tomato paste, Vidalia onion paste, 1 tsp sugar, ¼ tsp salt, and pepper (2 tsp sugar and ½ tsp salt for 4 servings). Cook, stirring occasionally, until coated, 1-2 minutes.

Stir in 1 cup water (2 cups for 4) and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until slightly thickened, 3-5 minutes.

Thoroughly shake coconut milk in container before opening; stir into pot. Cook, stirring occasionally, until stew has thickened and sweet potato is tender, 15-20 minutes more.

Use pot used for chicken here.

Meanwhile, halve and toast ciabatta. Drizzle cut sides with olive oil and sprinkle with with salt and pepper.

Cut olive oil toast on a diagonal to create triangles.

Remove pot from heat. Add spinach and stir until slightly wilted, 30-60 seconds. Taste and season with salt and pepper.

Divide stew between bowls. Sprinkle with scallion greens and serve
with olive oil toast on the side.