Jackfruit and Bean Chilli with Spicy Avocado Purée

Spicy Avocado Purée

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

Jackfruit and Bean Chilli

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