Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Drain 2 cans (20 oz/560g each) of young jackfruit, rinse thoroughly, and shred the jackfruit flesh into small pieces, discarding any tough core.

2. 2

   Heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat, then add 1 large finely chopped red onion and sauté for 5 minutes until softened.

3. 3

   Stir in 4 minced garlic cloves, 1.5 teaspoons of ground cumin, 1.5 teaspoons of ground coriander, 1 teaspoon of smoked paprika, and 0.5 teaspoon of turmeric powder, cooking for 1 minute until fragrant.

4. 4

   Add the shredded jackfruit, 1 can (28 oz/794g) of crushed tomatoes, 2 cups (470 ml) of vegetable broth, 0.5 cup (75g) of chopped dried apricots, 0.75 cup (100g) of pitted and halved Kalamata olives, and 1 (3-inch) cinnamon stick to the pot, stirring well to combine.

5. 5

   Bring the mixture to a simmer, then reduce heat to low, cover the pot, and let it slow-cook for 60 minutes, stirring occasionally, until the jackfruit is tender and flavors have melded.

6. 6

   Remove the cinnamon stick, stir in 1 can (15 oz/425g) of drained and rinsed chickpeas, the juice and zest of 1 lemon, and cook uncovered for an additional 10 minutes to thicken the sauce slightly.

7. 7

   Garnish the Slow-Cooked Mediterranean Jackfruit Tagine with 0.25 cup of chopped fresh parsley, 0.25 cup of chopped fresh mint, and 0.25 cup (25g) of toasted slivered almonds before serving.