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, broth concentrate and 1/2 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Add bulgur, then remove from heat. Cover and let stand, until tender and liquid is absorbed, 15-16 min. Fluff with a fork.

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

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

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

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