• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Peel, then halve carrots lengthwise and cut into 1/2-inch half-moons.
• Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• Peel, then cut half the onion (use whole onion for 4 servings) into 1/2-inch pieces.
• Roughly chop parsley.
• Drain chickpeas, reserving 1/4 cup (1/2 cup) canning liquid. Discard remaining liquid.
• Heat a large pot over medium.
• When hot, to the dry pot, add almonds. Toast for 3-4 min, stirring often, until golden. (TIP: Keep an eye on almonds so they don't burn.) 
• Transfer to a plate.

• Meanwhile, to an unlined baking sheet, add carrots, 1 tbsp (2 tbsp) oil and 1/2 tbsp (1 tbsp) Middle Eastern Seasoning.
• Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven for 20-22 min, flipping halfway through, until golden and tender.
• Pat chicken dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 18-22 min, until golden and cooked through.**

• Meanwhile, reheat the same pot (from step 1) over medium-high, then add 1 tbsp (2 tbsp) butter. Swirl for 30 sec, until melted.
• Add onions and zucchini. Cook for 3-4 min, stirring often, until golden. 
• Season with salt and pepper.
• Add remaining Middle Eastern Seasoning and half the garlic puree. Cook for 30 sec, stirring often, until fragrant. 

• Add crushed tomatoes, broth concentrates, reserved canning liquid and chickpeas. Bring to a boil over high. (TIP: If you prefer a brothier stew, add more water, 1/4 cup at a time.)
• Once boiling, reduce heat to medium-low. Cook for 6-7 min, stirring occasionally, until stew thickens slightly.
• Remove from heat.
• Season with salt and pepper.

• Meanwhile, in a small bowl, stir together 1 tbsp (2 tbsp) oil and remaining garlic puree.
• On another unlined baking sheet, arrange flatbreads.
• Brush garlic oil over flatbreads, then season with salt and pepper.
• Toast in the top of the oven for 2-4 min, until golden. (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.
• Thinly slice chicken. Top bowls with chicken.
• Sprinkle with toasted almonds and remaining parsley.
• Drizzle over yogurt sauce. 
• Serve flatbreads alongside.

If you've opted to add chicken breast, pat dry with paper towels. Season with salt and pepper. Arrange on an unlined baking sheet. Drizzle 1 tbsp (2 tbsp) oil over top. Roast in the bottom of the oven for 14-16 min, until golden and cooked through.**

Thinly slice chicken. Top bowls with chicken.