Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add 1 chopped large onion and sauté for 5 minutes until softened.

2. 2

   Stir in 4 minced garlic cloves and cook for 1 minute until fragrant, then add 600 grams of drained and rinsed young green jackfruit, cooking for 5-7 minutes until lightly browned.

3. 3

   Add 1 chopped red bell pepper and 2 tablespoons of tomato paste, cooking for another 3 minutes, stirring constantly.

4. 4

   Incorporate 400 grams of canned diced tomatoes, 1 cup of drained and rinsed chickpeas, 1 teaspoon of sweet paprika, 1/2 teaspoon of cumin, 1 teaspoon of dried oregano, 1/2 teaspoon of red pepper flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

5. 5

   Pour in 2 cups of vegetable broth, bring the mixture to a gentle simmer, then cover the pot.

6. 6

   Reduce heat to low and simmer for 1.5 to 2 hours, or transfer the mixture to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the jackfruit is very tender and easily shreds.

7. 7

   Before serving, stir in 1/4 cup of fresh chopped parsley.