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Ingredients
Spicy Avocado Purée
- 330 g ripe avocados (2-3 large)
- 20 g fresh coriander, leaves only, reserving stalks, cut in pieces (2 cm)
- 2 spring onions (approx. 35 g), finely chopped
- 30 g lime juice, freshly squeezed (approx. 1 lime)
- 1 red chilli, halved, deseeded
- 1 pinch fine sea salt
- 1 pinch ground black pepper
Jackfruit and Bean Chilli
- 20 g olive oil
- 120 g onions, quartered
- 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
- 225 g tinned young jackfruit, in brine, rinsed, drained, cut in pieces (2-3 cm) (1 x 400 g tin, see tip)
- 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
- ½ tsp fine sea salt
- 2 pinches ground black pepper
- fresh coriander leaves, for garnishing
- Nutrition
- per 1 portion
- Calories
- 2101 kJ / 502 kcal
- Protein
- 15 g
- Carbohydrates
- 54 g
- Fat
- 22 g
- Saturated Fat
- 4 g
- Sodium
- 630 mg
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