• 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.
• Pat chicken dry with paper towels. Season with salt and pepper.
• 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.

• Meanwhile, reheat the same pot (from step 1) over medium-high, then add 1 tbsp (2 tbsp) butter. Swirl until melted, 30 sec.
• Add diced chicken, onions and zucchini. Cook, stirring often, until golden-brown and chicken is cooked through, 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, 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, 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 stew between bowls.
• Drizzle chili-garlic sauce over top, if desired.
• Sprinkle with toasted almonds and remaining parsley.
• Serve flatbreads alongside.

If you've opted to add diced chicken, pat dry with paper towels. Season with salt and pepper. Add chicken with onions and zucchini, cooking until veggies are golden-brown and chicken is cooked
through, 4-6 min.**