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Jackfruit and vegetable tagine with pistachio crumb

Jackfruit & Vegetable Tagine with Pistachio Crumb

Sometimes I do like to eat something with subtle spices coming through instead of full-blown chilli heat and this tagine really hits the spot and is perfect for autumn!

The word Tagine refers to the earthenware pot used in Morocco that has a conical shape that steams the contents in a unique way. Traditionally, meat and more hardy vegetables that take longer to cook are layered at the bottom and vegetables that take less time to cook at the top.

I have a tagine pot from Morocco thanks to my sister-in-law, but I’ve used a normal pan as most of us don’t possess a tagine.

It’s important to time the vegetables so that the potatoes or other root vegetables are cooked first. I do not like soggy vegetables so have learnt to add in vegetables like bell pepper and green beans at the end.

I have used tinned jackfruit instead of meat which has a similar texture to chicken and is normally bland but takes on the flavour of the spices it’s surrounded by. Many people don’t like jackfruit and I believe that’s because it’s often preserved in brine so it can seem very vinegary and strong flavoured. The trick is to prepare it well by thoroughly rinsing it under cold water, taking the seeds out and squeezing most of the water out of the “meat” through a muslin cloth.

This is no way an authentic recipe but evokes flavours of Morocco by mixing sweet and savoury flavours. You can adjust the flavourings how you so wish.

I never liked sweet and savoury before- I used to pick out raisins from my mum’s rice dishes (sorry mum!) but have grown to love the combination as long as balanced correctly.

This recipe serves 6-8 people depending on appetites and can be frozen in batches for a rainy day.


One large onion diced.

1 red pepper diced.

6 soft dried apricots cut into small 0.5cm chunks.

Peel of one lemon cut into small strips.

Juice of a lemon

130 grams green beans

360g cauliflower cut into small florets.

6 large cloves of garlic crushed.

1 medium potato peeled and diced into 1 cm chunks.

400g tin of chopped tomatoes

2 x 400g tin of jackfruit shreds, take the seeds out and (I use Morrison’s own brand)- rinse with cold water and drain most of the water out through a muslin cloth.

1 x 400g tin chickpeas rinsed and drained.

500ml vegetable stock

Handful of fresh parsley chopped.

2 tsp stevia or maple/date syrup

Spice Mix

¼ tsp cardamom powder

½ tsp turmeric

½ tsp black powder

½ tsp ginger powder

2 tsp cayenne pepper

2 tsp smoked paprika

1 tsp coriander powder

1 tsp cumin

1/8 tsp clove powder

Optional 2-3 tsp chilli flakes and salt to taste

Optional pistachio crumb ingredients: 50 grams shelled pistachios, ½ tsp garlic powder, ½ tsp salt, 3 tbsps. nutritional yeast (can be stored in the fridge for several weeks once made)


  1. Heat a large nonstick pan over a medium heat and when the pan is hot, dry roast the lemon peel for 30 seconds to a minute until the peel is lightly charred.

  2. Add the onions and sauté until soft- about 5-10 minutes, add small splashes of vegetable stock to stop the onions from sticking to the pan.

  3. Add the garlic and sauté for another minute.

  4. Add the potato, cauliflower, and the spice mix, stir continuously for a minute before adding the rest of the vegetable stock.

  5. Stir and cover the pan with a lid and simmer on medium flame for 10 minutes.

  6. Uncover the pan and add the tinned tomatoes, jackfruit, chickpeas, 2 tsp stevia or maple/date syrup and 300 millilitres of water and cover with a lid and cook for another 10 minutes.

  7. Uncover the lid and add the chilli flakes if using and salt and sprinkle over the fresh parsley and pistachio crumb and serve with wholewheat cous cous, houmous, and wholemeal pitta.


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