• Peel, then halve carrots lengthwise, then cut into 1/2-inch half-moons.
• Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• Peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch pieces.
• Roughly chop parsley.
• Drain chickpeas, reserving 1/4 cup (1/2 cup) canning liquid. Discard remaining liquid.
• Heat a large pot over medium heat.
• When hot, add almonds to the dry pot. Toast, stirring often, until golden, 3-4 min. (TIP: Keep an eye on almonds so they don't burn!)
• Transfer to a plate.

• Meanwhile, add carrots, 1 tbsp (2 tbsp) oil and 1/2 tbsp (1 tbsp) Middle Eastern Seasoning to an unlined baking sheet.
• Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 20-22 min.
• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

• Meanwhile, reheat the same pot (from step 1) over medium-high, then add 1 tbsp (2 tbsp) butter. Swirl until melted, 30 sec.
• Add onions and zucchini. Cook, stirring often, until golden-brown, 3-4 min. 
• Season with salt and pepper.
• Add remaining Middle Eastern Seasoning and half the garlic puree. Cook, stirring often, until fragrant, 30 sec. 

• Add crushed tomatoes, shrimp, broth concentrates, reserved canning liquid and chickpeas. Bring to a boil over high.
• Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until stew thickens slightly and shrimp is cooked through, 6-7 min.**
• Remove from heat.
• Season with salt and pepper, to taste.

• Meanwhile, stir together 1 tbsp (2 tbsp) oil and remaining garlic puree in a small bowl.
• Arrange flatbreads on another unlined baking sheet.
• Brush garlic oil over flatbreads, then season with salt and pepper.
• Toast in the middle of the oven until golden-brown, 2-4 min. (TIP: Keep an eye on flatbreads, so they don't burn!)

• Quarter flatbreads.
• Stir roasted carrots and half the parsley into stew.
• Divide shrimp stew between bowls.
• Drizzle chili-garlic sauce over top, if desired.
• Sprinkle with toasted almonds and remaining parsley.
• Serve flatbreads alongside.

If you opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. 

Add crushed tomatoes, shrimp, broth concentrates, reserved canning liquid and chickpeas. Bring to a boil over high. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until stew thickens slightly and shrimp is cooked through, 6-7 min.**