• In a small pot, combine rice, half the stock concentrates, and 3⁄4 cup water (1 1⁄2 cups for 4 servings). Bring to a boil, then reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Halve, peel, and dice onion into 1⁄2-inch pieces.

• Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium- high heat. Add onion, squash, and 1⁄2 tsp salt (1 tsp for 4). Cook, stirring occasionally, until veggies are slightly softened and browned, 3-5 minutes. • Stir in chickpeas and their liquid, curry powder, garlic powder, remaining stock concentrate, and 1⁄2 cup water (1 cup for 4). Bring to a boil, then reduce to a simmer. Cook, stirring occasionally and lightly mashing squash and chickpeas with a spoon, until squash is tender and liquid has slightly reduced, 8-10 minutes. • Taste and season with salt and pepper if desired.

• While stew cooks, roughly chop cilantro.

• Toast pitas until golden brown; spread with 1 TBSP butter (2 TBSP for 4 servings). Sprinkle pitas with half the cilantro and a pinch of salt. Cut into quarters.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide rice and stew between shallow bowls in separate sections. Top stew with a dollop of sour cream and remaining cilantro. Serve with buttery cilantro pitas on the side.