Vegan Jackfruit & Sweet Potato Tinga

Ingredients

• 2 x 400g tins young green jackfruit
• 2 tbsp. olive oil
• 1 onion, finely chopped
• 1 sweet potato, peeled and coarsely grated
• 3 garlic cloves, crushed
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. smoked paprika
• 1-2 tbsp chipotle paste, to taste
• 700 mL passata
• 350 mL vegetable stock
• 400 g tin black beans, drained and rinsed
• 1 tbsp. light brown soft sugar
• Juice 1 lime, plus extra wedges to serve

Instructions

1. Drain the jackfruit and rinse well under cold running water. Using your hands, roughly shred the jackfruit and pat dry with kitchen paper.
2. Heat the oil in a large pan over low heat. Add the onion and sweet potato, and cook for 5min, until slightly softened. Increase heat to medium, add the jackfruit and fry for 5-7min, stirring regularly, until slightly softened.
3. Stir in the garlic, spices and chipotle paste. Cook for 1min, until fragrant. Add the passata, vegetable stock, black beans and some seasoning. Bring to the boil, then reduce to a simmer. Cook for 30min, stirring occasionally.
4. Stir in the sugar and lime juice, and check seasoning. Serve with the lime wedges for squeezing over, and with rice and guacamole on the side, if you like.