The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Jackfruit & Chickpea Tagine with Apricot
A quick and easy chermoula-spiced tagine, taking Organic Sri-Lankan jackfruit to the main stage. Add vitamin-dense kale and sweet apricots for flavour. Whole baby plum tomatoes for bursts of goodness. Pair with almond brown rice to mop up all the sauce.
Ready in 20
1/3 daily fibre
New
5 plants
Low sat fat
Serving size
Ingredients
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 tbsp baharat spice (Paprika, Black Peppercorns, Cumin, Cloves, Coriander Seed, Cinnamon, Cayenne, Nutmeg, Cardamom)
- 1 onion
- 100g kale
- 440g jackfruit (Jackfruit, Sea Salt, Lime Juice, Water)
- 1 handful of fresh coriander
- 20g flaked almonds (Nuts)
- 220g baby plum tomatoes
- 100g passata
- 40g dried apricots (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 1 tbsp tomato puree
- 2 tbsp maple syrup
- 240g chickpeas (drained) (Chickpeas, Water, Salt)
Nutritional Information
Calories: 455
Protein: 14g
Carbs: 66g
Fat: 15g
Jackfruit & Chickpea Tagine with Apricot
A quick and easy chermoula-spiced tagine, taking Organic Sri-Lankan jackfruit to the main stage. Add vitamin-dense kale and sweet apricots for flavour. Whole baby plum tomatoes for bursts of goodness. Pair with almond brown rice to mop up all the sauce.
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Cooking Instructions
- Finely slice the onion. Heat a large frying pan with 2 tsp oil on medium-high heat. Add the onion and cook for 3-4 mins, until softened. Drain and rinse the chickpeas and jackfruit.
- Add the whole tomatoes, baharat spice and maple syrup to the pan. Cook for 2-3 mins. Add a splash of water if it begins to stick. Add the chickpeas and jackfruit, breaking up the jackfruit with a wooden spoon.
- Add the tomato puree, passata, kale and 250ml water to the pan. Bring to a boil, then simmer for 4-5 mins, until thickened. Season with sea salt and black pepper.
- Heat another large frying pan with 1 tbsp olive oil on medium-high heat. Add the almonds and toast for 1-2 mins, until golden brown. Add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot.
- Roughly chop the apricots. Finely chop the coriander (save a pinch for garnish). Stir both through the tagine. Season with sea salt and black pepper.
- Serve the rice on plates alongside the tagine. Sprinkle over the remaining coriander.
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