Wash and dry all produce. Before starting, preheat your broiler to high. Core, then cut pepper into 1/2-inch pieces. Peel, then cut sweet potato into 1/2-inch pieces. Peel, then cut onion into 1/2-inch pieces. Roughly chop cilantro. Drain and rinse beans.

Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 2-3 min. Add chili garlic sauce and Indian Spice Mix. Cook, stirring constantly, until fragrant, 30 sec.

While onions cook, add soy sauce, peanut butter, broth concentrate and 1 cup hot tap water (dbl for 4 ppl) to a medium bowl. Whisk until smooth.

Add beans, sweet potatoes, peppers, stew base and 1 1/4 cups water (dbl for 4 ppl) to the pot with onions. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cover and cook, stirring occasionally, until veggies are tender, 10-12 min. Season with salt and pepper, to taste.

While stew cooks, arrange flatbreads on a baking sheet. Brush the tops with 1 tbsp oil (dbl for 4 ppl). Season with salt, then sprinkle with sesame seeds. Gently press down on seeds to stick to the bread. Broil in the middle of the oven until sesame seeds are golden-brown, 3-5 min. (TIP: Keep an eye on them so they don't burn!)

Cut flatbreads into quarters. Divide stew between bowls. Sprinkle cilantro over top. Serve sesame flatbreads alongside for dipping.