Before starting, preheat the broiler to high. Wash and dry all produce. 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.