Wash and dry produce. 

Dice onion into ½-inch pieces. Pick cilantro leaves from stems. Reserve leaves; finely chop stems.

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, ½ 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. 

Divide stew between bowls. Top with cilantro leaves, yogurt, and as much harissa oil as you like. Serve with za’atar-spiced pitas and any remaining za’atar oil on the side for dipping.