Spiced Jackfruit and Chickpea

Fancy some fruit for dinner? Believe me guys, do not knock it until you’ve tried it. A perfect substitute if you’re craving meaty flavours and textures then this is definitely the recipe to go to!

Serves 2


  • 1 can jackfruit (in water), remove the fruit from the jar and roughly chop. Keep the water in the can.
  • 400g chickpeas, drained
  • 1 dsp tomato puree
  • 3 garlic cloves, roughly chopped
  • 1 inch piece of fresh ginger, roughly chopped
  • 2 tbsp olive oil
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/4 tsp onion granules
  • 1/4 tsp cumin
  • 50ml water
  • Salt


  1. In a pan, start by frying the ginger, garlic and oil together on medium heat for 2 minutes.
  2. Add the jackfruit, chickpeas and all the seasonings, except for the salt. Mix thoroughly and cook together for 3-4 minutes.
  3. Pour in the water from the jackfruit can and 50ml of water, stir, cover and leave to cook for 30 minutes. Stir every 5 minutes or so and around half way through cooking season with salt. (If becomes too dry add a splash of water, though consistency shouldn’t be too saucy.)

Best served hot.


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