Pilpelchuma Spiced “Tagine” with Jackfruit, Okra and Chickpeas

Ingredients

1-2 preserved lemons , quartered and deseeded

1 16 oz can of jackfruit

1 16 oz can of chickpea

16 oz of chopped okra

2 large white or yellow onions, very finely chopped

handful of cilantro, chopped

handful of parsley chopped

handful of mint, chopped

2 tsp of ginger

2 cloves of garlic

pinch of salt

1/4 tsp of saffron threads (optional)

3 tbsp of olive oil

2 handfuls of green or red olives

1/4 cup of water

Directions

1. Sautee onions, garlic, ginger and pippelchuma in olive oil
2. Add jackfruit, cook till almost cooked through with “meat” falling off
3. Add okra and cook till tender
4. Add chickpeas and then add the salt and spices.
5. Add water and bring to a boil
6. Finally add the preserved lemons, olives and saffron.
7. Garnish with mint, cilantro, parsley and pomegranate seeds