Ingredients
13 total- 2 tbsp oil
- 560g tin jackfruit, drained, rinsed and pulled apart
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp chipotle paste
- 3 tomatoes, chopped
- 2L vegetable stock
- 1 x 400g tin chickpeas, rinsed and drained
- 1 x 400g tin black beans, rinsed and drained
- 1 avocado, sliced
- 1 lime, juiced, plus extra sliced to serve
- 150g radishes, finely sliced
- 1 iceberg lettuce, shredded
Method
4 stepsStep 1
Heat the oil in a large pan over a medium-high heat. Add the jackfruit and fry until golden brown, about 10 mins.
Step 2
Add the onion, garlic, and chipotle paste and 2 of the chopped tomatoes. Cook for 3 mins, stirring constantly.
Step 3
Pour in the hot vegetable stock, then add the chickpeas and black beans. Bring to a boil, then reduce the heat and simmer for 15 mins. Season to taste.
Step 4
Ladle the soup into bowls. Serve topped with the sliced avocado, lime juice, sliced radishes, remaining tomato and shredded iceberg lettuce.