January – Jackfruit tagine with pomegranate and flaked almonds

January – Jackfruit tagine with pomegranate and flaked almonds


  • 1 aubergine approx. 300g
  • 2 courgettes approx. 300g
  • 2 large carrots approx. 250g
  • 1 red onion approx. 100g
  • 1 x 400g tin jackfruit
  • 1 1/2 tbsp olive oil
  • 1 tsp. ground ginger, turmeric, smoked paprika
  • 1 tsp. ras el hanout spice mix
  • 2 x 400g tins chopped tomatoes
  • 1 vegetable stock dissolved in 400ml boiling water
  • 8 dried apricots, chopped
  • 60g green olives (optional)
  • 1-2 preserved lemons (optional)
  • 1 x 400g tin chickpeas, drained
  • Small bunch fresh coriander
  • 50g fresh pomegranate
  • 40g toasted flaked almonds
  • 200g tub houmous

Preparation time:

Cooking time:

Skill level:





  1. Preheat the oven to 200C. Chop the aubergine, courgettes and carrots into 1cm chunks and drizzle over 1 tbsp. of the olive oil and massage well into the vegetables. Place in the oven for 25 minutes until the vegetables start to colour and soften.

  2. Chop the onion and add to a pan with ½ tbsp. olive oil, 6 tbsps. water and all the spices. Cook the onion gently on a low heat for 5-6 minutes until a spicy paste forms and coats the onions.

  3. Add 2 tins of chopped tomatoes and the stock and mix well. Next add the roasted vegetables mix well.

  4. Drain the jack fruit and remove the firm stalk part and any seeds. Squash each piece with a fork to release the fronds. Add to the pan.

  5. Add the apricots, lemons and olives and bring to the boil and simmer for 20 minutes until the sauce is reduced, the jack fruit has broken up and the vegetables are soft.

  6. Stir through the drained chickpeas and bring back to a simmer.

  7. To garnish add chopped coriander, pomegranate and almonds. Finish with a dollop of hummus on top.

Nutritional information per serving:









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