Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then halve carrots lengthwise, then cut into 1-inch half moons. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Roughly chop spinach. Roughly chop parsley. Heat a large pot over medium-high heat. When hot, add almonds to the dry pot. Toast, stirring often, until golden, 3-4 min. (TIP: Keep an eye on almonds so they don't burn!) Transfer to a plate.

Meanwhile, add carrots, 1 tbsp oil and 1/2 tbsp Middle Eastern Seasoning (dbl both for 4 ppl) to on an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 20-22 min.

Meanwhile, add 1 tbsp butter (dbl for 4 ppl) to the same pot (from step 1), then swirl the pot until melted, 30 sec. Add onions. Cook, stirring often, until golden-brown, 3-4 min. Season with salt and pepper. Add remaining Middle Eastern Seasoning (dbl for 4 ppl) and half the garlic puree. Cook, stirring often, until fragrant, 30 sec.

Add crushed tomatoes, broth concentrate and chickpeas with their liquid. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until stew thickens slightly, 6-7 min. Remove from heat. Add spinach. Stir until wilted, 1-2 min. Season with salt and pepper, to taste.

Meanwhile, stir together 1 tbsp oil (dbl for 4 ppl) and remaining garlic puree in a small bowl. Set aside. Arrange flatbreads on another unlined baking sheet. Toast in top of the oven, until crispy, 1-2 min. Using tongs, carefully flip flatbreads. Brush garlic-oil over flatbreads, then season with salt and pepper. Return to the oven until crispy, 2-3 min.

Quarter flatbreads. Stir roasted carrots and half the parsley into stew. Divide stew between bowls. Drizzle chili-garlic sauce over top, if desired. Sprinkle with toasted almonds and remaining parsley. Serve flatbread alongside.