Spicy Tunisian chickpea and lentil stew with garlic flatbread

• Cut any large butternut squash chunks into ½- to 1-inch pieces.
• Rinse the chickpeas. Measure ½ cup [1 cup] chickpeas; save the rest for another use.
• Rinse the lentils.

In a large sauce pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the squash, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the mirepoix and turmeric spice blend and cook until fragrant, 1 to 2 minutes. 

Add ½ cup [1 cup] chickpeas, the lentils, half the harissa sauce blend, and 2 cups [4 cups] water, season generously with salt and pepper, and bring to a boil. Reduce to a simmer, cover, and cook until the lentils are tender, 15 to 18 minutes. Remove from the heat and season to taste with salt, pepper, and the remaining harissa sauce blend. 

When the stew is almost done, prepare the remaining ingredients. 

• Finely chop, press, or grate the garlic.
• Coarsely chop the cilantro; set aside half for garnish.

In a small bowl, stir together the garlic and 1 tablespoon [2 TBL] oil. Season with salt and pepper. Brush the flatbread all over with the garlic oil.

In a large frying pan over medium heat, warm the flatbread, turning once, until fragrant and lightly toasted, 2 to 3 minutes per side. Transfer to a cutting board, sprinkle with half the cilantro, and cut into quarters. 

Transfer the stew to individual bowls, garnish with the remaining cilantro, and serve with the garlic flatbread.