Before starting, preheat your broiler to high. Wash and dry all produce. Thinly slice mushrooms. Roughly chop half the spinach. Cut ciabatta into 1/2-inch pieces.

Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until beginning to brown, 2-3 min. Add mirepoix and half the Italian Seasoning. Cook, stirring occasionally, until veggies are tender, 4-5 min.

Add chickpeas and their liquid, crushed tomatoes, broth concentrate, half the balsamic and 1/2 cup water (dbl for 4 ppl). Bring to a boil over high heat. Reduce heat to medium and simmer until stew thickens slightly, 7-8 min. (NOTE: Add more water if you prefer a more soup-like consistency.) Add chopped spinach and stir until wilted, 1-2 min. Season with salt and pepper.

While stew simmers, add ciabatta, remaining Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) to a 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, 4-6 min. (NOTE: Keep an eye on the croutons so they don't burn!)

Add remaining balsamic and 1 tbsp oil (dbl for 4 ppl) 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 stew between bowls. Sprinkle with remaining Parmesan and top with remaining croutons. Serve salad on the side.