Before starting, wash and dry all produce. Heat Guide for Step 3: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy! Core, then cut pepper into ½-inch pieces. Cut ciabatta into ½-inch pieces. Add ciabatta, half the Smoked Paprika-Garlic Blend and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat.

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.

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

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

While stew simmers, heat a large non-stick pan over medium heat. When hot, add ciabatta. Cook, stirring occasionally, until golden brown, 3-4 min. Transfer croutons to a plate.

Divide stew between bowls. Top with spiced croutons.