Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   Mince 4 garlic cloves and add them to the pot with 1 teaspoon of ground cumin, 0.5 teaspoon of ground coriander, 0.5 teaspoon of ground allspice, and 0.25 teaspoon of ground cinnamon, cooking for 1 minute until fragrant.

3. 3

   Stir in 2 tablespoons of tomato paste and cook for an additional 2 minutes, then add one 14.5-ounce can of diced tomatoes (undrained) and 2 cups of vegetable broth.

4. 4

   Drain and rinse one 20-ounce can of young green jackfruit, shred it roughly to resemble pulled meat, and add it to the pot along with one 15-ounce can of rinsed and drained chickpeas.

5. 5

   Bring the stew to a gentle simmer, cover the pot, and cook for 25-30 minutes, allowing the flavors to meld and the jackfruit to become tender.

6. 6

   Remove the pot from the heat and stir in 2 tablespoons of fresh lemon juice, 0.25 cup of chopped fresh parsley, and 2 tablespoons of chopped fresh mint.

7. 7

   Taste the stew and adjust seasoning with 0.75 teaspoon of salt and 0.25 teaspoon of black pepper as needed before serving hot.