Before starting, preheat the broiler to high.Remove 1/2 tbsp (1 tbsp) butter from the fridge and set aside to come up to room temperature.Wash and dry all produce. Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces.Peel, then quarter carrot lengthwise. Cut into 1/4-inch half-moons.Roughly chop spinach.Roughly chop half the parsley (use all for 4 ppl).Using a strainer, drain and rinse shrimp.

Heat a large pot over medium-high heat.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pot until melted. Add carrots and onions. Cook, stirring occasionally, until softened, 2-3 min. Season with salt and pepper.Add chili-garlic sauce, tomato sauce base and 4 tsp (8 tsp) Harissa Spice Blend. Cook, stirring constantly, until fragrant, 30 sec.

Add chickpeas with canning liquid to the pot with aromatics. Cook, scraping up any bits sticking to the bottom of the pot, 1 min.Add stock powder and 2 cups (3 1/2 cups) water. Bring to a simmer.Once simmering, reduce heat to medium. Cover and cook, stirring occasionally, until carrots are tender, 10-12 min.Add spinach. Cook, stirring often, until wilted, 1 min. Season with salt and pepper.

When stew is halfway done, heat a large non-stick pan over medium-high heat.While the pan heats, add shrimp to a medium bowl, then pat dry with paper towels. Season with pepper and remaining Harissa Spice Blend. Toss to coat.When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted.Add shrimp. Cook, flipping halfway through, until shrimp just turn pink, 2-3 min.\*\* Remove the pan from heat.

Meanwhile, halve ciabatta, then spread softened butter on cut sides. Arrange directly on the top rack of the oven, cut-side up. Broil until golden-brown, 1-2 min. (TIP: Keep an eye on ciabatta so they don't burn!)Halve ciabatta again, diagonally.

Divide stew between bowls. Top with shrimp. Sprinkle parsley over top.Serve buttered ciabatta alongside for dipping.