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. 

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.

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.