Before starting, preheat your broiler to high. Wash and dry all produce.Heat Guide In Step 3 (dbl for 4 ppl): 1 tsp mild, 1/2 tbsp medium and 1 tbsp spicy! Core, then cut the peppers into 1/2-inch pieces. Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Roughly chop parsley. Roughly chop spinach. Halve bocconcini, then season with salt and pepper. Drain and rinse chickpeas.

Heat a large oven-proof pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots and peppers. Cook, stirring occasionally, until peppers are tender-crisp, 4-5 min. Season with salt and pepper. Add Moroccan Spice Blend, Harrisa Spice Blend and half the garlic. Cook, stirring often, until fragrant, 1 min.

Add chickpeas, crushed tomatoes, 1/2 tbsp chili garlic sauce and 1/2 cup water (dbl for 4 ppl) to the pan with peppers. (NOTE: Reference heat guide.) Simmer over medium heat, stirring occasionally, until sauce thickens slightly, 7-8 min. Add spinach and half the parsley. Stir until spinach wilts, 1 min. Season with salt and pepper.

Top chickepea stew with bocconcini. Broil in the middle of the oven until bocconcini melts, 3-4 min. (NOTE: If you don't have an oven-proof pan, cover and cook on the stove over medium heat until bocconcini melts, 4-5 min.)

While stew broils, cut naans into quarters, then arrange on a baking sheet. Stir together remaining garlic and 1 tbsp oil (dbl for 4 ppl) in a small bowl. Brush garlic oil over naan. When stew is done, toast naan in the middle of the oven until lightly golden-brown, 2-3 min. (TIP: Keep an eye on naan so they don't burn!)

Divide chickpea stew between bowls. Sprinkle remaining parsley over top. Serve with garlic naan on the side, for dipping.