Tunisian-Style Chickpea Stew

• In a large pot, heat a drizzle of olive oil over medium-high heat. Add onion and cilantro stems; cook, stirring occasionally, until slightly softened, 2-3 minutes. Add cumin, paprika, and half the garlic powder (you’ll use the rest in the next step); continue to cook, stirring occasionally, until fragrant, 30-60 seconds. • Stir in stock concentrates, crushed tomatoes, chickpeas and their liquid, 1 tsp sugar, and 1 tsp salt (2 tsp sugar and 2 tsp salt for 4 servings). Bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, until slightly thickened, 15-20 minutes.

• While stew cooks, in a small microwave-safe bowl, combine harissa, remaining garlic powder, 3 TBSP olive oil, 1⁄2 tsp salt, and as many chili flakes as you like (6 TBSP olive oil and 1 tsp salt for 4 servings). Cover with plastic wrap and microwave until fragrant, 1 minute. • Stir to combine. Set aside, covered, until ready to serve.

• Wrap pitas in damp paper towels and microwave until warm and pliable, 30-60 seconds. • In a second small bowl, combine Za’atar Spice, sesame seeds, 3 TBSP olive oil (6 TBSP for 4 servings), and a pinch of salt to taste. • Lightly brush pitas with as much za’atar oil as you like. Cut each pita into four triangles.

• Once stew has slightly thickened, use a potato masher or the back of a large spoon to gently mash about half the chickpeas (this will help thicken the stew even more!). Taste and season with salt and pepper if desired.