Middle Eastern Jackfruit and Chickpea Stew with Zough

To store your Middle Eastern Jackfruit and Chickpea Stew, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. For longer storage, freeze the stew in a freezer-safe container for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave.

If you can't find young jackfruit, you can substitute it with canned artichoke hearts or mushrooms for a similar texture. For the baharat spice mix, you can create your own blend using equal parts cumin, coriander, paprika, and a pinch of cinnamon. If you need a gluten-free option, use tamari instead of soy sauce. Additionally, you can replace Medjool dates with dried apricots or raisins for sweetness.

Yes, this Middle Eastern Jackfruit and Chickpea Stew is entirely vegan! It uses plant-based ingredients like jackfruit, chickpeas, and vegetable stock, making it a great option for those following a vegan or vegetarian diet.

To complement the flavors of the Jackfruit and Chickpea Stew, consider serving it with warm pita bread, fluffy couscous, or a side of rice. A fresh salad with cucumbers, tomatoes, and a lemon vinaigrette would also pair nicely. Don't forget to drizzle some zough sauce over the stew for an extra kick!

To enhance the flavors of your Jackfruit and Chickpea Stew, allow it to sit for a day in the refrigerator before serving. This resting period helps the flavors meld together beautifully. Additionally, you can add more spices or a splash of lemon juice just before serving to brighten the dish.