Jackfruit and Bean Chilli with Spicy Avocado Purée

Name: Jackfruit and Bean Chilli with Spicy Avocado Purée
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 6 portions
Ingredients: 330 g ripe avocados; 20 g fresh coriander; 1 red chilli; 2 spring onions; 30 g lime juice, freshly squeezed; 1 pinch fine sea salt; 1 pinch ground black pepper; 120 g onions; 20 g olive oil; 120 g carrots; 60 g celery; 1 red pepper; 150 g chestnut mushrooms; 2 garlic cloves; 1 tsp chilli powder; 1 tsp paprika; 1 tsp ground cinnamon; 1 tsp ground cumin; 400 g tinned chopped tomatoes; 240 g tinned chickpeas; 240 g tinned kidney beans; 6 flour tortillas; 225 g tinned young jackfruit, in brine; ½ tsp fine sea salt; 2 pinches ground black pepper; fresh coriander leaves

4.1 100 évaluations

Préparer. 15min

Total 30min

6 portions

Ingrédients

Spicy Avocado Purée

ripe avocados (2-3 large)
330 g
fresh coriander leaves only, reserving stalks, cut in pieces (2 cm)
20 g
red chilli halved, deseeded
1
spring onions (approx. 35 g), finely chopped
2
lime juice, freshly squeezed (approx. 1 lime)
30 g
fine sea salt
1 pinch
ground black pepper
1 pinch

Jackfruit and Bean Chilli

onions quartered
120 g
olive oil
20 g
carrots cut in pieces (2 cm)
120 g
celery cut in pieces (2 cm)
60 g
red pepper (approx. 160 g), cut in pieces (3 cm)
1
chestnut mushrooms halved
150 g
garlic cloves
2
chilli powder mild
1 tsp
paprika
1 tsp
ground cinnamon
1 tsp
ground cumin
1 tsp
tinned chopped tomatoes
400 g
tinned chickpeas rinsed, drained (1 x 400 g tin)
240 g
tinned kidney beans rinsed, drained (1 x 400 g tin)
240 g
flour tortillas wholemeal
6
tinned young jackfruit, in brine rinsed, drained, cut in pieces (2-3 cm) (1 x 400 g tin, see tip)
225 g
fine sea salt
½ tsp
ground black pepper
2 pinches
fresh coriander leaves for garnishing