Vegan Moroccan Jackfruit Tagine with Chickpeas
Andrea
Oct 13, 2026
60 minutes
Andrea
Jmenuji se Andrea a v zahraničí jsem pracovala poměrně dlouhou dobu v gastronomii, kde jsem se podílela i na tvoření nových receptů. Natáčení, focení i vymýšení receptů je můj koníček a nesmírně mě to baví, inspiraci čerpám třeba i v zahraničí, protože společně se synem rádi cestujeme. Vaření i pečení je moje forma relaxu a na sociálních sítích tvořím veganské recepty, které najdeš třeba na instagramu @skotska.kralovna.
Ingredient
Main course
1 ks
Young jackfruit (Jacky F)
1 ks
Chickpeas
1 ks
Eggplant
2 ks
Zucchini
2 ks
Carrot
1 ks
Red onion
1 ks
Ginger
1 ks
Turmeric, smoked paprika, cumin, cinnamon, nutmeg, chili
2 ks
Canned tomatoes
8 ks
Dried apricots
60 g
Green olives (optional)
1 ks
Salt and pepper
1 ks
Oil
0.5 ks
Lemon juice
400 ml
Vegetable broth
Process
How to make it
1. Cut the eggplant, zucchini and carrot into 1 cm pieces. 2. Mix with 1 tablespoon of oil. Roast at 200°C for about 25 minutes. 3. Put 1 teaspoon of oil in a deep pan. 4. Add the onion, chopped chili, 6 tablespoons of water and all the spices. 5. Cook on low heat for 5 to 6 minutes. The spices will turn into a paste. 6. Add the tomatoes and broth. Stir. 7. Add the roasted vegetables. Stir again. 8. Drain the jackfruit. Mash it with a fork and add it. 9. Add the chopped apricots and olives. Cook for about 20 minutes. 10. Add the chickpeas and cook a little longer. 11. Add lemon juice, salt and pepper. Serve.
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