Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Core, then cut pepper into 1/2-inch pieces. Peel, then finely grate ginger. Roughly chop cilantro. Cut each flatbread into 8 equal-sized wedges.

Heat a large non-stick pan over medium-high heat. When hot, add ½ tbsp (1 tbsp) oil, then zucchini and peppers. Season with half the garlic salt and pepper. Cook, stirring often, until tender-crisp, 3-5 min.Remove from heat, then transfer veggies to a plate.

Reheat the same pan over medium. When the pan is hot, add 1 tbsp (2 tbsp) oil, then ginger, Harissa Spice Blend and 2 tsp (4 tsp) Moroccan Spice Blend. Cook, stirring often, until fragrant, 1 min.

Add crushed tomatoes, broth concentrate, chickpeas with canning liquid, remaining garlic salt and 1/2 tsp (1 tsp) sugar to the pan. Cook, stirring occasionally, until stew thickens slightly, 7-8 min. Add veggies. Cook, stirring occasionally, until warmed through, 1-2 min.

Meanwhile, add flatbread wedges, remaining Moroccan Spice Blend and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. Arrange in a single layer. Bake in the top of the oven until golden and crisp, 4-6 min.

Divide harissa chickpea stew between bowls. Sprinkle feta, then cilantro over top.Serve spiced flatbread crisps alongside for dipping.