Vegan Jackfruit Tagine
Chef: Sienna From: UK Serves: 10
Prep time: 20 mins Cook time: 1 hour
Ingredients
200g Young jackfruit canned in brine or water (don’t use the syrup one)
1 large onion, sliced thinly
1 tablespoon coconut or olive oil
1 teaspoon grated ginger
1 tablespoon grated garlic
1/2 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon paprika
Salt and ground black pepper to taste
1 tablespoon tomato paste
1/2 teaspoon cayenne or red pepper flakes
4 cups vegetable stock or water
1 inch stick cinnamon
1/2cup (125g) dry apricots
1/4 cup (63g) golden raisins
2 cups (500g) canned or cooked chickpeas
1 teaspoon ras el hanout
This recipe was made by Food Ambassador Sienna at her Food Ambassador celebration in December 2023, which marked the end of that course and everyone in it passing with flying colours!
A spicy, sweet, sour vegan Jackfruit Tagine made with tender, young jackfruit, onions, apricots, raisins, and Moroccan spices. The recipe is soy-free, gluten-free and nut-free.
Method:
1. Preheat oven to 400 degrees F.
2. Mix the garlic, ginger, turmeric, paprika, salt and cumin powder. Cover the jackfruit slices in it and set aside to marinate.
3. Heat the oil in a wide, oven-safe saucepan. Add the onions with some salt and sauté until they soften.
4. Add the tomato paste and stir. Cook for a couple of minutes.
5. Add the jackfruit slices with all the spices they were marinated in, and let the jackfruit cook with the onions over medium-high heat, about 10 minutes, until it starts to brown. Stir frequently.
6. Add 3 cups of stock or water. You should have enough to almost cover the jackfruit. Add the apricots, raisins, and cayenne or red pepper flakes. Add the cinnamon stick and the chickpeas. Stir well and bring to a boil.
7. Cover the saucepan with a tight-fitting lid, and place in the oven for 25 minutes.
8. After 25 minutes, lower the heat to 350 degrees and cook for another 30 minutes. Check while baking and add the remaining stock or water if the stew looks too dry.
9. Remove from the oven and carefully open. Stir in the ras el hanout. Check the tagine for salt and add more if needed.
10. Garnish with parsley, and serve with couscous.