Before starting, wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Add 1/2 cup water, 1 package of broth concentrate and 1/2 tsp salt (dbl all for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Add bulgur. Stir to combine, then remove the pot from heat. Let stand, still covered, until bulgur is tender and liquid is absorbed, 15-16 min. Fluff with a fork.

While the bulgur cooks, core, then cut pepper into 1/2-inch pieces. Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, halve, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Roughly chop spinach. Zest, then juice half the lemon (whole lemon for 4 ppl). Peel, then mince or grate garlic. Drain, then rinse chickpeas.

Heat a large non-stick pan over medium high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions, carrots and peppers. Cook until veggies soften, 3-4 min. Reduce heat to medium. Add chickpeas, Indian Spice Mix, mild curry paste, tomato sauce base, 3/4 cup water, remaining broth concentrate and half the garlic. Simmer until slightly reduced, 6-7 min. Remove the pan from heat. Season with salt and pepper.

While chickpeas braise, mix mayo, lemon zest, 1/2 tbsp lemon juice (dbl for 4 ppl), 1/4 tsp garlic, salt and pepper together in a small bowl. (NOTE: Reference Garlic Guide.)

Stir spinach into braised chickpeas until wilted, 1-2 min. Season bulgur with salt. Divide bulgur between bowls and top with braised chickpeas. Crumble feta over chickpeas. Dollop lemon-garlic toum on top.