Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1 tsp mild, 2 tsp medium and 1 tbsp spicy! Cut the zucchini in half lengthwise, then into 1/2-inch thick half-moons. Peel, then mince or grate ginger. Roughly chop cilantro. Cut each pita into quarters, then each quarter in half to make 8 wedges in total. (NOTE: You will have 16 wedges for 4 ppl.)

Heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp oil (dbl for 4 ppl), then zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Remove pan from the heat, then transfer zucchini to a plate.

Heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then ginger, half the Moroccan Spice Blend and 2 tsp Harissa Spice Blend. (NOTE: Reference Heat guide.) Stir until fragrant, 1 min.

Add crushed tomatoes, broth concentrate and chickpeas, including liquid. Cook, stirring occasionally, until slightly thickened, 7-8 min. Add zucchini and cook, stirring occasionally, until heated through, 1-2 min. Season with salt and pepper.

While stew simmers, arrange pita wedges on a parchment-lined baking sheet. Drizzle the pita wedges with 1 tbsp oil (dbl for 4 ppl), then sprinkle with remaining Moroccan Spice Blend. Season with salt and pepper, then toss to coat. Bake in the middle of the oven until golden-brown and crispy, 4-5 min.

Divide stew between bowls. Crumble feta over top, then sprinkle with cilantro. Serve spiced pita crisps on the side, for dipping.