Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 3: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Peel, then coarsely grate carrot. Core, then cut pepper into ½-inch pieces. Cut or tear ciabatta into ½-inch pieces.

Heat a large pot over medium-high heat. When hot, add ½ tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper. Transfer peppers to a plate and set aside.

Reheat the same pot over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then chorizo and carrots. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Add half the Smoked Paprika-Garlic Blend and ¼ tsp chili flakes. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 1 min.

Add crushed tomatoes, chickpeas with their liquid, broth concentrate and 1/2 cup water (dbl for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to medium and simmer, stirring occasionally, until stew thickens slightly, 7-8 min. Add peppers and spinach. Season with salt and pepper, then stir until spinach wilts, 1 min.

Meanwhile, add ciabatta, remaining Smoked Paprika-Garlic Blend and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Toast in the middle of the oven, tossing halfway through, until golden, 5-6 min.

Divide stew between bowls. Top with spiced croutons.