Vegan Jackfruit Tagine
- 2tbsp olive oil
- 1 large onion, finely chopped
- 565g tin of young jackfruit in brine, drained
- 2 garlic cloves, finely chopped
- 2tbsp tomato puree
- 1tbsp soy sauce
- 400g tin of peeled plum tomatoes
- 1 vegan vegetable stock cube
- 1/2 tsp coarse sea salt
- 1-2 tsp chilli flakes
- 400g cooked chickpeas
- 1tsp maple syrup
- 1tbsp pomegranate molasses
- Handful of chopped corander, to serve
- Pomegranate pearls, to serve
- Toasted almond flakes, yo serve
- 1/2 unwaxed lime, to serve
- Heat up the oil in a heavy-bottomed pot.
- Add the diced onion and fry it off gently until almost translucent, stirring from time to time.
- Add the jackfruit pieces and squash down with a fork so that the fibres separate.
- Add the chopped garlic and cook for another 1-2 minutes.
- Stir in the tomato puree, soy sauce, peeled plum tomatoes and their juices, vegan stock cube, salt, chilli and 240ml of water.
- Simmer on a low-medium heat for about 20-25 minutes until the tomato flesh breaks down and excess moisture evaporates, give the mixture a good stir from time to time. If the tomatoes are still chunky but the pot is starting to look a bit dry, be sure to top it up with more water. Simmer until the tomatoes are broken down and the sauce reaches the thickness you like.
- Add in the cooked chickpeas and maple syrup towards the end of the simmering time.
- Stir in the pomegranate molasses just before serving. Then spoon into dishes and sprinkle with coriander, pomegranate pearls, toasted almond flakes and a squeeze of lime and serve with vegan flatbreads.
Making this a day ahead will allow the flavours to mature.