Before starting, preheat the broiler to high. Wash and dry all produce. Heat Guide In Step 3 (dbl for 4 ppl): 1 tsp mild, 1/2 tbsp medium and 1 tbsp spicy! Core, then cut peppers into 1/2-inch pieces. Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop parsley. Roughly chop spinach. Cut or tear bocconcini in half, then season with salt and pepper. Drain and rinse chickpeas.

Heat a large oven-proof pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots and peppers. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min. Season with salt and pepper. Add Moroccan Spice Blend, Harissa Spice Blend and half the garlic. Cook, stirring often, until fragrant, 1 min.

Add chickpeas, crushed tomatoes, broth concentrate, 1/2 tbsp chili garlic sauce and 1/2 cup water (dbl for 4 ppl) to the pan with veggies. (NOTE: Reference heat guide.) Simmer over medium heat, stirring occasionally, until sauce thickens slightly, 7-8 min. Add spinach and half the parsley. Stir until spinach wilts, 1 min. Season with salt and pepper.

Top chickpea stew with bocconcini. Broil in the middle of the oven until bocconcini melts, 3-4 min. (NOTE: If you don't have an oven-proof pan, cover and cook on the stove over medium heat until bocconcini melts, 4-5 min.)

While stew broils, stir together remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Brush garlic oil over naan. Cut naan into quarters, then arrange on an unlined baking sheet. When stew is done, toast naan in the middle of the oven until lightly golden-brown, 2-3 min. (TIP: Keep an eye on them so they don't burn!)

Divide chickpea stew between bowls. Sprinkle with remaining parsley. Drizzle any remaining chili garlic sauce over top for more heat, if desired! Serve garlic naan on the side for dipping.