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

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

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

Add crushed tomatoes, broth concentrate, chickpeas, including liquid, remaining garlic salt and 1/2 tsp sugar (dbl for 4 ppl) to the pan. Cook, stirring occasionally, until stew thickens slightly, 7-8 min. Add zucchini. Cook, stirring occasionally, until heated through, 1-2 min.

Meanwhile, add flatbread wedges, remaining Moroccan Spice Blend and 1 tbsp oil (dbl for 4 ppl) 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, 5-6 min.

Divide stew between bowls. Crumble feta over top, then sprinkle with cilantro. Serve spiced flatbread crisps alongside for dipping.