• Adjust rack to middle position and preheat oven to 400 degrees. Wash and dry all produce. • Trim, peel, and finely dice carrot. Halve, peel, and finely dice half the onion (whole onion for 4 servings). Peel and mince ginger. Drain chickpeas (no need to rinse). Roughly chop cilantro.

• Heat a drizzle of olive oil in a medium pot over medium-high heat. (Use a large pot for 4 servings.) Add carrot, diced onion, and a big pinch of salt. Cook, stirring occasionally, until just softened, 4-6 minutes.

• Stir in ginger, cumin, Cinnamon Paprika Spice, half the garlic powder (you’ll use the rest later), and a pinch of chili flakes if desired. Cook, stirring, for 30 seconds. • Stir in tomato paste and chickpeas. Cook, stirring, for 1 minute.

• Add diced tomatoes, stock concentrates, 11/2 cups warm water (3 cups for 4 servings), half the cilantro, 1/2 tsp sugar (1 tsp for 4), pepper, and a couple big pinches of salt to pot. Bring to a boil, scraping up any browned bits from bottom of pot. • Reduce heat to medium low and simmer until thickened, 10-12 minutes. TIP: The stew should be fairly thick— if you prefer it a bit brothier, add water 1 TBSP at a time until it reaches desired consistency.

• While stew simmers, zest and quarter lemon. • In a small bowl, combine yogurt, a squeeze of lemon juice, and a pinch of lemon zest. Season with salt. • Place pitas on a baking sheet; brush or drizzle with olive oil. Sprinkle with remaining garlic powder and salt. • Toast on middle rack of oven until golden, 3-5 minutes.

• Stir a squeeze of lemon juice and a pinch of remaining lemon zest into stew. Taste and season with salt, pepper, and more lemon juice and zest if desired. • Divide stew between bowls and top with lemony yogurt and remaining cilantro. Serve garlic pitas on the side. (TIP: Tear off and dip in pieces while you eat!) Serve with any remaining lemon wedges on the side.