Vegan Chickpea Coconut Curry Stew

🥘 Ingredients

• black pepper
  to taste
• chickpeas
  1 can
• ciabatta
  2 slices
• coconut milk
  1 can
• cooking oil
  1 tbsp
• curry powder
  1 tbsp
• ginger (minced)
  1 tbsp
• mushroom stock concentrate
  1 unit
• olive oil
  2 tbsp
• salt
  to taste
• scallions (whites)
  3 stalks
• spinach
  3 c
• sugar
  1 tsp
• sweet potato (cubed)
  1 unit
• tomato paste
  2 tbsp
• turkish spice blend
  1 tsp
• veggie stock concentrate
  1 unit
• vidalia onion paste
  2 tbsp

🍳 Cookware

• large pot

1. 

   1

   Wash and dry all produce.
2. 

   2

   Heat a drizzle of cooking oil in a large pot over medium-high heat. Add scallions , sweet potato , ginger , turkish spice blend , and curry powder . Cook, stirring occasionally, until combined and fragrant ⏱️ 2 minutes . Stir in tomato paste , vidalia onion paste , and sugar . Add chickpeas , coconut milk , veggie stock concentrate , and mushroom stock concentrate . Bring to a simmer and cook until potatoes are tender ⏱️ 15 minutes .

   cooking oil: 1 tbsp, scallions: 3 stalks (whites), sweet potato: 1 unit (cubed), ginger: 1 tbsp (minced), turkish spice blend: 1 tsp, curry powder: 1 tbsp, tomato paste: 2 tbsp, vidalia onion paste: 2 tbsp, sugar: 1 tsp, chickpeas: 1 can, coconut milk: 1 can, veggie stock concentrate: 1 unit, mushroom stock concentrate: 1 unit
3. 

   3

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

   ciabatta: 2 slices, olive oil: 2 tbsp, salt: to taste, black pepper: to taste
4. 

   4

   Remove pot from heat. Add spinach and stir until slightly wilted ⏱️ 60 seconds . Taste and season with additional salt and pepper as needed.

   spinach: 3 c