A flavorful and aromatic Middle Eastern-inspired stew made with young jackfruit, chickpeas, and a blend of spices, served with zough sauce.
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Heat up the oil in a heavy-bottomed pot.
Add the diced onion and fry gently until almost translucent, stirring from time to time.
Cut off the fleshy bits of the jackfruit pieces and discard any seeds. Squash the jackfruit pieces down with a fork to separate the fibers and set aside.
Add chopped garlic and grated ginger to the pot with onion. Sauté all the aromatics together, stirring often.
Add jackfruit pieces and baharat mix into the aromatics mixture. Fry the spices gently for a minute or two, stirring the whole time.
Stir in tomato paste, soy sauce, squashed plum tomatoes and their juices, vegan stock cube, bay leaf, salt, chilli, chopped dates, and water.
Simmer on low-medium heat until the tomato flesh breaks down and excess moisture evaporates, stirring from time to time.
Add in cooked chickpeas towards the end of the simmering time.
Season with pomegranate molasses, date syrup or sugar, and extra salt if needed.
Allow the flavors to mature for a day before consuming if possible.
Put coriander leaves and delicate stems, garlic, spices, and salt in a food processor. Pulse until minced finely or leave it chunkier if preferred.
Drizzle in the oil while the processor is running. Stop once the mixture reaches a sauce consistency.
Season with a squeeze of lemon and some extra salt if needed. Store in a jar in the fridge for 1-2 weeks.
Serve the stew on some rice, preferably brown rice, with a dollop of zough, some finely chopped preserved or quick-pickled lemons, and toasted almonds.
How do I store Middle Eastern Jackfruit and Chickpea Stew with Zough for later use?
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.
What are some good substitutions for ingredients in the Jackfruit and Chickpea Stew?
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.
Is the Middle Eastern Jackfruit and Chickpea Stew suitable for a vegan diet?
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.
What can I serve with Middle Eastern Jackfruit and Chickpea Stew to enhance the meal?
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!
How can I make the flavors of the Jackfruit and Chickpea Stew more intense?
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.
My name is Saramin is a culinary enthusiast with a flair for transforming everyday ingredients into delightful, flavour-packed dishes. Passionate about home cooking, Sarin specializes in creating easy-to-follow recipes inspired by global cuisines. With a focus on fresh, wholesome ingredients, they make cooking accessible and enjoyable for cooks at any level.
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