Jackfruit stew with spices & orange

Step by Step

Step 1

Heat the oil in a large sauté pan or casserole dish over a medium heat, then cook the onion with a pinch of salt for 6-8 minutes until softened. Meanwhile, put the drained jackfruit in the centre of a clean tea towel, bring together the corners, then wring out the excess liquid over the sink (this helps to achieve a meaty texture). Reduce the heat to medium-low, add the garlic and ras el hanout to the onion and stir fry for 1-2 minutes. Tip in the jackfruit and harissa and stir fry for 2 minutes until the jackfruit is nicely coated.

Step 2

Stir in the chopped tomatoes, chickpeas and stock. Bring to the boil, then reduce the heat to low and gently simmer, uncovered, for 20-25 minutes, stirring occasionally, until the sauce has thickened slightly and everything is piping hot throughout. Meanwhile, cook the couscous according to pack instructions.

Step 3

When the stew is ready, use two forks to shred the jackfruit chunks. Stir in the orange juice and pomegranate molasses; season. Add a pinch of sugar to balance the spices, if liked. Divide the couscous among 4 shallow bowls; spoon over the stew. Add a dollop of yogurt alternative to each serving, then scatter with the pomegranate seeds and coriander sprigs.