Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain and rinse 800g young green jackfruit in brine thoroughly, then pat dry and shred the jackfruit into bite-sized pieces using your hands or two forks.

2. 2

   Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat, then sauté 1 large diced yellow onion for 8 minutes until it has softened and turned translucent.

3. 3

   Add 4 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon ground turmeric, 0.5 teaspoon ground cinnamon, and 0.5 teaspoon paprika, cooking for 1 minute until the spices are fragrant.

4. 4

   Stir in the shredded jackfruit, 400g crushed tomatoes, 0.75 cup vegetable broth, 0.5 cup pitted and chopped dates, and 0.25 teaspoon salt, bringing the mixture to a gentle simmer.

5. 5

   Reduce the heat to low, cover the pot tightly, and braise the mixture for 60 minutes, stirring occasionally, until the jackfruit is tender and the flavors are fully melded.

6. 6

   Stir in 400g drained and rinsed canned chickpeas and 2 tablespoons fresh lemon juice, cooking uncovered for another 5 minutes to heat the chickpeas through and allow the sauce to thicken slightly.

7. 7

   Garnish the finished dish with 0.25 cup chopped fresh cilantro and 0.25 cup toasted slivered almonds before serving.