Vegan Chickpea Coconut Curry Stew

• 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 (2 tsp for 4 servings), ¼ tsp salt (½ tsp for 4), and pepper. 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 soup 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 toasts on a diagonal to create triangles.