Savory Bread Pudding with Short Ribs and Chickpeas – Burlap & Barrel

Ingredients

• 1½ lbs bone-in beef short ribs
• 1½ tsp kosher salt, plus more as needed
• 1½ tsp Baharat
• 2 tsp Khalta Hara
• ¼ tsp ground cardamom
• ¾ cup dried chickpeas, soaked overnight , or one 15-ounce can chickpeas, drained and rinsed
• Pinch of baking soda (for dried chickpeas only)
• 2 Tbsp neutral oil, such as sunflower or canola
• 1 yellow onion, cut into large wedges
• ½ fennel bulb, cut into large wedges
• 3 garlic cloves, halved
• ½ tsp fennel seeds
• 5 cardamom pods
• 1 bay leaf
• ½ tsp ground cumin
• ¾ cup whole milk yogurt
• 1 Tbsp tahini
• 1 Tbsp lemon juice (about ½ lemon)
• 1 tsp minced or grated garlic (about 1 clove)
• ½ tsp kosher salt
• 4 cups store-bought pita chips or 2-inch pieces of pita bread, fried
• ¼ cup pine nuts
• 2 Tbsp Clarified Butter or extra-virgin olive oil
• 2 Tbsp coarsely chopped parsley
• 1 Tbsp pomegranate molasses, and/or ¼ cup pomegranate seeds