Before starting, preheat the oven to 450°F and wash and dry all produce. 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 heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then onions. Cook, stirring occasionally, until softened, 4-5 min. Add harissa, ginger and half the Moroccan spice and stir until fragrant, 1 min.

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

While stew cooks, 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. Toss to coat. Season with salt and pepper. Bake in the middle of the oven until golden-brown and crispy, 4-5 min.

Divide stew between bowls and sprinkle with feta and cilantro. Serve spiced pita crisps on the side for dunking.