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 ragu with fig & chickpea salad
Jackfruit like you’ve never had it before. Simmer with passata and fig, then pair with a fresh chickpea and kale salad. Sprinkle the lot with crunchy pomegranate seeds and nutty chopped pistachios for a seasonal feast.
Prep in 10
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 140g figs
- 220g jackfruit (Jackfruit, Sea Salt, Lime Juice, Water)
- 1 pomegranate (use half)
- 1 shallot
- 1 handful of fresh rosemary (use half)
- 2 garlic clove
- 40g kale
- 10g pistachios (Nuts)
- 240g chickpeas (drained) (Chickpeas, Water, Salt)
- 100g passata
Nutritional Information
Calories: 430
Protein: 17g
Carbs: 47g
Fat: 23g
Ingredients
- 40g kale (use half)
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 100g passata (use half)
- 1 shallot (use half)
- 1 garlic clove
- 140g figs (use half)
- 10g pistachios (use half) (Nuts)
- 220g jackfruit (use half) (Jackfruit, Sea Salt, Lime Juice, Water)
- 1 pomegranate (use a quarter)
- 240g chickpeas (drained) (use half) (Chickpeas, Water, Salt)
- 1 handful of fresh rosemary (use a quarter)
Nutritional Information
Calories: 430
Protein: 17g
Carbs: 47g
Fat: 23g
Jackfruit ragu with fig & chickpea salad
Jackfruit like you’ve never had it before. Simmer with passata and fig, then pair with a fresh chickpea and kale salad. Sprinkle the lot with crunchy pomegranate seeds and nutty chopped pistachios for a seasonal feast.
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Cooking Instructions
- Boil a kettle. Dissolve the stock cube in a jug with 150ml boiling water. Finely dice the shallot. Finely dice or crush the garlic. Finely chop the rosemary leaves (remove the stalks).
- Heat a medium saucepan with 1 tbsp oil on a medium heat. Cook the shallot for 5-7 mins, stirring occasionally, until softened. Add the garlic, cook for another 2 mins, then add the jackfruit, passata, stock and half the rosemary.
- Halve the figs, then cut each half into quarters. Add half the figs to the jackfruit ragu. Leave the ragu to simmer for 15-20 mins, until thickened slightly.
- Drain the chickpeas and rinse. Heat a large frying pan with 1 tbsp oil on a medium heat. Fry the chickpeas with the remaining rosemary for 4-5 mins, stirring regularly. Remove the kale leaves from their stalks, roughly chop and add to the pan with 25ml water. Boil until the kale softens slightly.
- Cut the pomegranate in half and remove the seeds. Roughly chop the pistachios.
- Serve the jackfruit ragu with the kale and chickpea salad. Garnish the salad with the pomegranate seeds, pistachios and remaining figs.
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