Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then halve carrots lengthwise, then cut into 1/2-inch half-moons.Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces. Roughly chop parsley.Drain chickpeas, reserving 1/4 cup (1/2 cup) canning liquid. Discard remaining liquid.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 (2 tbsp) oil and 1/2 tbsp (1 tbsp) Middle Eastern Seasoning to 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 (2 tbsp) butter to the same pot (from step 1), then swirl until melted, 30 sec.Add onions and zucchini. Cook, stirring often, until golden-brown, 3-4 min. Season with salt and pepper.Add remaining Middle Eastern Seasoning and half the garlic puree. Cook, stirring often, until fragrant, 30 sec.

Add crushed tomatoes, broth concentrates, reserved canning liquid and chickpeas. 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.Season with salt and pepper, to taste.

Meanwhile, stir together 1 tbsp (2 tbsp) oil and remaining garlic puree in a small bowl. Brush garlic oil over flatbreads, then season with salt and pepper.Toast in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on flatbreads, so they don't burn!)

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 flatbreads alongside.