Mediterranean Lentil and Chickpea Pasta Bowl

This Mediterranean Lentil and Chickpea Pasta Bowl is a vibrant fusion dish that harmoniously blends the hearty textures of lentils and chickpeas with the comforting flavors of pasta. Tossed in a garlic-lemon oil and spiced with rose harissa, this recipe highlights the freshness of herbs and the creaminess of avocado, making it both nutritious and satisfying. Perfect for a quick weeknight dinner, it meets various dietary preferences, offering a protein-rich, vegetarian option.

Ingredients:

• 200g pasta (your choice)
• 1 cup cooked lentils
• 1 cup cooked chickpeas
• 2 tablespoons Laoganma chili oil
• 1 tablespoon rose harissa
• 1 onion, diced
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Zest and juice of 1 lime
• 2 tablespoons olive oil
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 carrot, grated
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Panko breadcrumbs for topping

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 diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for another minute until fragrant.
4. Add cooked lentils and chickpeas to the skillet, along with lemon and lime zest, and rose harissa. Stir well to combine.
5. Add cooked pasta to the skillet and toss everything together until heated through. Season with salt and pepper to taste.
6. Remove from heat, and fold in halved cherry tomatoes, grated carrot, parsley, and basil.
7. Serve the pasta warm, topped with slices of avocado and a sprinkle of panko breadcrumbs for added crunch.