• In a small pot (medium pot for 4 servings) combine rice, 1 1⁄2 cups water (3 cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce heat to low; cook until rice is tender, 18-20 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Peel and mince garlic. Trim and slice zucchini crosswise into 1⁄2-inch-thick rounds. Core, deseed, and dice bell pepper into 1⁄2-inch pieces. Roughly chop parsley. • In a small bowl, combine garlic, cumin, paprika, half the Za’atar Spice (all for 4 servings), and as many chili flakes as you like.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add spice mixture and cook, stirring, until fragrant, 10-15 seconds. TIP: Watch carefully and stir constantly to prevent burning! • Whisk in tomato paste; cook, whisking, until slightly darkened, 10-15 seconds. • Add 1 1⁄2 cups water (3 cups for 4 servings), chickpeas and their liquid, zucchini, bell pepper, stock concentrates, 1⁄2 tsp salt (1 tsp for 4), and pepper; stir to combine. • Increase heat to high, then cover and bring to a boil. Once boiling, uncover and reduce heat to medium. Simmer, stirring occasionally, until liquid has reduced and slightly thickened, 8-10 minutes. TIP: For a thicker stew, mash half the chickpeas with the back of a spoon! • Turn off heat; taste and season with salt and pepper.

• Fluff rice with a fork; stir in a drizzle of olive oil (large drizzle for 4 servings). • Divide rice between shallow bowls and top with chickpea stew. Garnish with parsley and serve.