Hey there, flavor adventurers! Are you ready to take your taste buds on a trip to North Africa? I've got a recipe that's not only incredibly delicious but also packed with nutrients and warmth – perfect for those chilly evenings. Say hello to my Jackfruit Jamboree Tagine!
So, I had a bit of a rough patch last week, you know, those days when your inner critic decides to throw a party? But thankfully, I had the foresight to create this recipe beforehand, because comfort food is what I needed! This tagine is inspired by a dish I devoured during a visit to London. It was a takeaway tagine box that brought a moment of culinary joy during an otherwise hectic day, and I've been itching to recreate it ever since.
What makes this tagine so special? First off, the star is jackfruit – not your average fruit! When cooked, it has a fantastic texture that's surprisingly similar to pulled meat. Second, the spice blend, baharat, is an absolute flavour bomb. Think warm, aromatic notes of cardamom, cloves, cinnamon, nutmeg, cumin, and more. It’s like a cozy hug in a bowl! I have to confess that I got mine from my local corner shop, but I have also spotted it in supermarkets too, so you should be able to find it easily enough.
The Magic of Zhough and Quick-Pickled Lemons
Now, for the secret weapons: zhough and quick-pickled lemons. Zhough is a vibrant, herby sauce that's a cinch to whip up with fresh coriander (or a mix of coriander and parsley), garlic, and a few spices. And quick-pickled lemons? They are a game changer! Their tangy, bright flavor is a beautiful contrast to the sweet and spiced tagine. Don't worry; I'll give you easy directions on how to make them at home.
Jackfruit Jamboree Tagine Recipe
Yields: 4 servings
Prep time: 30 minutes
Cook time: 90 minutes
Ingredients:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 20 oz (565g) can young jackfruit in brine, drained
- 6 garlic cloves, finely chopped
- 2 tsp finely grated ginger
- 5 tsp baharat spice mix
- 2 tbsp tomato paste
- 1 tbsp soy sauce or tamari (for gluten-free)
- 14 oz (400g) can peeled plum tomatoes
- 1 vegetable (vegan) stock cube
- 1 fresh or dried bay leaf
- ½ tsp sea salt, adjust to taste
- Pinch of hot chili flakes or harissa paste
- 2.8 oz (80g) Medjool dates, diced finely
- 2 cups (400g) cooked chickpeas
- 1 tbsp pomegranate molasses
- 1 tsp date syrup (optional)
- Pomegranate arils, for serving
- Quick-pickled or preserved lemon, chopped finely
- Toasted almond flakes, for serving
For the Zhough:
- Small bunch of coriander (or 50% coriander and 50% parsley)
- 1-2 garlic cloves
- ½ tsp ground cardamom
- ½ tsp ground cumin
- Pinch of chili flakes (I used pul biber)
- ½ tsp salt, more to taste
- Olive oil
- Squeeze of lemon
Instructions:
- Heat the olive oil in a heavy-bottomed pot.
- Add the diced onion and cook until translucent.
- Prepare the jackfruit by cutting off the fleshy bits and squashing them down with a fork so that the fibres separate. Discard any seeds.
- Add garlic and ginger to the pot and sauté until fragrant.
- Stir in jackfruit and baharat mix. Cook for a minute or two, stirring to prevent burning.
- Add tomato paste, soy sauce, plum tomatoes, vegan stock cube, bay leaf, salt, chili, chopped dates, and 1 cup (240ml) of water. Red wine works wonders instead of water, if you have some.
- Simmer on low-medium heat until the tomato flesh breaks down and excess moisture evaporates, stirring occasionally. If the sauce gets too dry, add more water. Simmer until the sauce has reached your preferred thickness.
- Stir in the chickpeas and simmer for a few more minutes.
- Season with pomegranate molasses, date syrup, and extra salt to taste. For the best flavor allow this to mature overnight.
- Serve over rice with a generous dollop of zhough, pickled lemons, and toasted almonds.
For the Zhough:
- Combine coriander, garlic, spices, and salt in a food processor. Pulse until finely minced.
- Drizzle in olive oil while processing until the mixture reaches a sauce consistency.
- Season with lemon juice and extra salt to taste. Store in a jar in the fridge.
Quick-Pickled Lemons:
- Follow this super easy guide: https://www.lazycatkitchen.com/quick-pickled-lemons/
A Few Extra Tips:
- If you can, prepare this tagine a day ahead; the flavors intensify and improve overnight!
- Don't skimp on the garnishes. They add an extra layer of flavor and texture.
- This tagine can also be served with quinoa, couscous, or even a nice hunk of crusty bread.
So there you have it! This Jackfruit Jamboree Tagine is not only a delicious dish, but it's also a testament that healthy eating can be vibrant, flavourful, and exciting. I hope this recipe brings you as much joy as it brings me! Give it a try and tag me on social media – I'd love to see your creations!
Happy cooking!