Adding jackfruit is a great way to incorporate a meaty texture into savory stews like this vegetable tagine. For another variation, you can also use diced pumpkin or squash in place of the jackfruit. This dish is even better the next day!
3 Tbsp Olive Oil
1 large yellow Onion, diced
3 cloves Garlic, thinly sliced
1 20-ounce can (or jar) Jackfruit, drained
1/2 tsp Navitas Organics Turmeric Powder
1 tsp Ground Cinnamon
3/4 tsp ground Ginger
1½ cups Vegetable Broth or more as needed
1½ cups cooked Garbanzo Beans
1/2 cup pitted Green Olives
1/2 cup Navitas Organics Goji Berries
1/3 cup Navitas Organics Goldenberries, roughly chopped
2 Tbsp Cilantro, chopped
2 Tbsp Lemon Juice
Sea Salt and Ground Black Pepper
Cooked Rice, for serving
Warm the oil in a Dutch oven or heavy bottomed pot over medium heat. Add the onions and cook until very soft, about 10 minutes. Add garlic and jackfruit and cook for 2-3 minutes longer. Add the spices, and cook for 2 minutes longer, or until fragrant, stirring constantly.
Add all the ingredients except cilantro and lemon juice, bring to a boil, reduce heat to medium low and cook, partially covered, for 15 minutes.
Stir in cilantro and lemon juice and remove from heat. Cover, and let sit for 10 minutes longer before serving to allow the flavors to meld, adjusting seasoning and vegetable broth if needed.
Serve with rice.
Makes 4 Servings
Submitted by Julie Morris