Damascene-Style Harak Osbao (Tangy Tamarind Lentil & Chickpea Pasta Stew)
Method
Simmer Lentils: Bring the vegetable stock and brown lentils to a boil in a deep saucepan, then reduce heat and simmer covered for 15 minutes until partially softened.
Add Carbs: Stir in the chickpeas, high-protein wholemeal pasta, tamarind paste, and pomegranate molasses, continuing to simmer gently for an additional 10 minutes until the pasta is cooked al dente.
Sauté Aromatics: Heat the extra virgin olive oil in a separate non-stick pan, then fry the sliced onion, crushed garlic, and fresh coriander for 4 minutes until deeply golden and highly aromatic.
Thicken and Finish: Whisk the pea protein isolate with 2 tablespoons of warm water into a smooth slurry, stir it into the stew along with half the aromatic oil mixture, and simmer for 2 minutes before topping with the remaining crispy onions.
Nutritional Insight: This plant-based power combination delivers a heavy matrix of prebiotic soluble fibres and complex carbohydrates that actively supports optimal ZOE-style gut microbiome health while completely flattening post-meal glucose spikes. Culinary Hack: To replicate the traditional crispy dough topping without the refined carbs, air-fry a handful of cooked chickpeas with a spray of olive oil until crunchy, then scatter them over the stew before serving.
Nutrition Facts
Per serving
