Preheat oven to 425°F. Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add garlic and onions and cook until fragrant, 1 to 2 minutes. Stir in spinach and French mustard blend and cook until greens are wilted, 4 to 5 minutes. Carefully transfer spinach mixture to blender and add ¾ cup water, parsley, lemon zest, lemon juice, 1 tbsp olive oil, and a pinch of pepper. Blend on high until mostly smooth, about 2 minutes.

Return blended sauce to same skillet over low heat and stir in chickpeas. Season to taste with salt and pepper. Cover and cook until heated through, 2 to 3 minutes.

Place flatbreads directly on oven rack and bake until slightly crisp, 3 to 5 minutes. Dollop shakshuka with herb garlic cheese and sprinkle with as many red pepper flakes as you'd like. Serve family-style with flatbreads and lemon wedges. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.