Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain and rinse 20 ounces of canned young jackfruit, then pat dry and shred it slightly with your hands or two forks to resemble pulled meat.

2. 2

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 medium diced yellow onion and sauté for 5 minutes until softened.

3. 3

   Stir in 3 minced garlic cloves, 1 teaspoon of dried oregano, 0.5 teaspoon of dried thyme, 0.5 teaspoon of smoked paprika, 0.75 teaspoon of salt, and 0.25 teaspoon of black pepper, cooking for 1 minute until fragrant.

4. 4

   Add the shredded jackfruit to the pot and cook for 5-7 minutes, stirring occasionally, until it starts to brown slightly.

5. 5

   Pour in 28 ounces of canned diced tomatoes, 2 cups of vegetable broth, and 15 ounces of drained and rinsed canned chickpeas, bringing the mixture to a gentle simmer.

6. 6

   Stir in 0.5 cup of pitted Kalamata olives, reduce the heat to low, cover the pot, and let the stew simmer for 25-30 minutes, allowing the flavors to meld and the jackfruit to tenderize.

7. 7

   Remove the pot from the heat, stir in 2 tablespoons of fresh lemon juice, and garnish with 0.25 cup of freshly chopped parsley before serving.