
Geräte und Zubehör
Jackfruit and Bean Chilli with Spicy Avocado Purée
Vorbereitung 15 Min
Gesamt 30 Min
6 portions
Zutaten
Spicy Avocado Purée
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ripe avocados (2-3 large)330 g
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fresh coriander leaves only, reserving stalks, cut in pieces (2 cm)20 g
-
red chilli halved, deseeded1
-
spring onions (approx. 35 g), finely chopped2
-
lime juice, freshly squeezed (approx. 1 lime)30 g
-
fine sea salt1 pinch
-
ground black pepper1 pinch
Jackfruit and Bean Chilli
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onions quartered120 g
-
olive oil20 g
-
carrots cut in pieces (2 cm)120 g
-
celery cut in pieces (2 cm)60 g
-
red pepper (approx. 160 g), cut in pieces (3 cm)1
-
chestnut mushrooms halved150 g
-
garlic cloves2
-
chilli powder mild1 tsp
-
paprika1 tsp
-
ground cinnamon1 tsp
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ground cumin1 tsp
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tinned chopped tomatoes400 g
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tinned chickpeas rinsed, drained (1 x 400 g tin)240 g
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tinned kidney beans rinsed, drained (1 x 400 g tin)240 g
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flour tortillas wholemeal6
-
tinned young jackfruit, in brine rinsed, drained, cut in pieces (2-3 cm) (1 x 400 g tin, see tip)225 g
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fine sea salt½ tsp
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ground black pepper2 pinches
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fresh coriander leaves for garnishing
Nährwerte pro 1 portion
Brennwert
502 kcal /
2101 kJ
Eiweiß
15 g
Fett
22 g
Kohlenhydrate
54 g
gesättigte Fettsäuren
4 g
Natrium
630 mg
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Plant-based Kitchen
30 Rezepte
Vereinigtes Königreich und Irland
Vereinigtes Königreich und Irland
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