Pulled Jackfruit With Chickpeas & Peanuts
Total Time
25 minutes
Prep Time
0 seconds
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
3 servings
- 2 tablespoons peanut butter
- 1 ½ tablespoons of brown rice vinegar
- 1 tablespoon maple syrup
- 1 tablespoon tamari
- 1 teaspoon sriracha
- ¼ teaspoon toasted sesame oil
- 60ml oat milk
- drizzle of olive oil
- 1 medium white onion
- 2 cloves garlic
- 1 tablespoon ginger
- 400g tin of jackfruit
- 1 x 14 oz tin chickpeas
- pinch of flaky sea salt
- 0.8 oz coriander
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Preparation
Step 1
Whisk together the peanut butter, vinegar, maple syrup, tamari, sriracha, sesame oil, and oat or almond milk in a medium bowl until well combined and no clumps of peanut butter remain. Set aside.
Step 2
Place a heavy bottomed pan over medium heat and add a generous drizzle of olive oil. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, about 5 minutes.
Step 3
Meanwhile, shred the jackfruit using your hands until no large chunks remain. Add the shredded jackfruit and chickpeas to the pan and cook, stirring often, until warmed through, 2-3 minutes.
Step 4
Add reserved peanut butter mixture to the pan and stir into the jackfruit-chickpea mixture until well combined. Cook, until coated and the sauce thickens slightly, 2-3 minutes. Stir in the coriander and season with salt to taste.
Step 5
Cool completely before placing in airtight containers. Store in the refrigerator for up to five days.
Step 6
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