| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 312 | 14g | 10g | 45g |
| sugars | fibre | protein | salt |
| 7g | 9g | 11g | 0.86g |
Picture this: it’s a lazy Sunday, the sultry Southern air brushing against your skin as you take a leisurely walk around Atlanta’s eclectic neighborhoods. You come home, inspired and ready to whip up something that reflects your multi-faceted heritage: something that cradles you in the warmth of Southern cooking, yet challenges you with the exotic spice profile characteristic of West African cuisine. It is such a day that inspired me, your gourmet guru Amara, to create the delectable dish known as Jackfruit and Chickpea Curry.
The Voyage of Flavors
The true beauty of this recipe lies not just in its vibrant hues and inviting aroma, but in its melange of flavors that take you on an international voyage from the comfort of your kitchen. The robustness of the chickpeas interplays beautifully with the creaminess of the coconut milk, a typical Southern ingredient, resonating a unique flavor reminiscent of my Atlanta upbringing.
The star ingredient, however, is jackfruit, a luscious fruit native to Nigeria. When cooked, jackfruit transforms into a succulent meaty delight, reminding me of my roots. The compelling combination of spices – ginger, another key ingredient in Southern dishes, married with chili, curry, and cumin – paints a culinary landscape that echoes Nigeria’s rich spice heritage.
A Nutritional Powerhouse
It’s not just the flavors that make me smitten by the Jackfruit and Chickpea Curry. This recipe is a powerhouse of nutrition, laden with the goodness of fiber-filled chickpeas and vitamin C packed jackfruit. Did you know that jackfruit is one of the rare fruits that is incredibly rich in protein? Yes, this humble fruit can help meet your daily protein requirements, making it a favorite amongst vegans and vegetarians. Combined with chickpeas, this dish becomes an excellent source of plant-based protein.
Moreover, coconut milk lends the curry a burst of healthy fats— just the right touch of indulgence while staying wholesome and nourishing. Not to mention the boatload of antioxidants from the chili, curry, and turmeric powders. These spices, staple in Nigerian cuisine, have been connected with reducing inflammation and promoting gut health (source) .
A Versatile Delight
Though this curry is a hearty meal in itself, it can easily be paired with a classic Southern cornbread, fluffy jasmine rice, or a quinoa stir-fry for a wholesome, satisfying dinner. I also find it reminiscent of classic Southern chili, but with a twist using the jackfruit and chickpeas.
In the end, each bowl of this Jackfruit and Chickpea Curry is a tribute to my Afro-Southern fusion, a tale of my life’s journey, and my love for wholesome, nutritious meals. And I do hope, it takes you on a culinary voyage as well.
What You’ll Need
- 2 tablespoons of coconut oil
- 1 large onion, chopped finely
- 3 cloves of garlic, minced
- 1 tablespoon of grated fresh ginger
- 1 fresh chili, de-seeded and minced
- 2 cans of chickpeas, drained and rinsed
- 1 large can of young jackfruit, drained and chopped
- 2 cans of coconut milk
- 2 tablespoons of curry powder
- 1 tablespoon of turmeric powder
- 1 tablespoon of cumin powder
- 2 tablespoons of coriander powder
- 1 teaspoon of chili powder
- 3 medium-sized tomatoes, chopped
- 1 cup of vegetable broth
- Salt and pepper to taste
- Fresh cilantro leaves for garnishing
Method
Step One
In a large pan, heat the coconut oil over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent and soft.
Step Two
Add the minced garlic, grated ginger, and minced chili to the pan. Continue to cook for approximately 2 minutes, or until the garlic and ginger become fragrant.
Step Three
Add the drained and rinsed chickpeas and chopped jackfruit to the pan. Stir well to combine the ingredients and allow them to cook together for about 5 minutes.
Step Four
Once the chickpea and jackfruit mixture has cooked, add the coconut milk to the pan. Stir well to combine and then add the curry powder, turmeric, cumin, coriander, and chili powder. Mix well until everything is evenly coated in the spices.
Step Five
Add the chopped tomatoes to the pan. Stir well and then add the vegetable broth. Reduce the heat to low and allow the curry to simmer for approximately 20 minutes. This will allow the flavors to blend together and the curry to thicken slightly.
Step Six
After the curry has simmered, season it with salt and pepper to taste. Stir well to combine and then remove the pan from the heat.
Step Seven
Serve the curry hot, garnished with fresh cilantro leaves. This dish goes well with rice or naan bread.
