Mediterranean Chickpea and Lentil Pasta with Harissa Coconut Sauce

This innovative dish brings together pasta, chickpeas, and lentils in a creamy coconut sauce infused with rose harissa and zesty lemon-lime citrus. Topped with crispy panko breadcrumbs and fresh herbs, it offers a delightful blend of textures and flavors that are both comforting and exotic, meeting vegetarian and fiber-rich dietary preferences.

Ingredients:

• 8 oz pasta (your choice)
• 1 cup cooked lentils
• 1 cup cooked chickpeas
• 2 tbsp rose harissa
• 1 can coconut milk (400 ml)
• 1 lemon (juice and zest)
• 1 lime (juice and zest)
• 2 cloves garlic, minced
• 1 onion, finely chopped
• 1 carrot, grated
• 2 tbsp olive oil
• 1 tbsp sesame oil
• 1/2 cup panko breadcrumbs
• 1/4 cup chopped parsley
• Salt and pepper to taste
• Chili oil (for drizzling, optional)
• Fresh basil leaves for garnish

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
3. Stir in grated carrot and cook for an additional 2-3 minutes until softened.
4. Add cooked lentils and chickpeas to the skillet, mixing well.
5. Pour in the coconut milk, rose harissa, lemon juice, and lime juice. Stir to combine and let simmer for about 5-7 minutes until heated through.
6. Season with lemon zest, lime zest, salt, and pepper to taste.
7. Toss the cooked pasta into the skillet with the sauce, ensuring all ingredients are well coated.
8. In a separate pan, heat sesame oil and add panko breadcrumbs, stirring frequently until golden brown and crunchy.
9. Serve the pasta in bowls, topped with crispy panko, fresh parsley, basil leaves, and a drizzle of chili oil if desired.