Ingredients
Directions
Heat a large stockpot over medium-high heat. Add the onion and fennel and cook until the onion is translucent, about 2–3 minutes, stirring often. Add 1–2 tablespoons of water as needed to deglaze the pan.
Add the garlic, jackfruit, and spices (from the ground cumin to the ground cinnamon), stirring and cooking for another minute.
Add the quinoa, apricots, and vegetable broth. Bring to a boil; then lower the heat to simmer, cover, and cook for 15 minutes. Check and stir once halfway through to make sure it’s not sticking to the bottom of the pot. If it is, stir in ¼–½ cup water.
Once the quinoa is tender, remove from heat, toss in the parsley, and taste for optional salt and pepper.
Divide the apricot tagine between plates and enjoy!
Chef's Notes
Substitutions
In place of apricots try figs or golden raisins.
In place of jackfruit, try mushrooms, tofu, or tempeh.
In place of quinoa try millet, bulgur, or buckwheat groats.
In place of parsley try cilantro.
Preparing the Jackfruit
Create pulled jackfruit by pulling fresh or canned young jackfruit into pieces with clean hands.
Storage
Store apricot tagine in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Heat a large stockpot over medium-high heat. Add the onion and fennel and cook until the onion is translucent, about 2–3 minutes, stirring often. Add 1–2 tablespoons of water as needed to deglaze the pan.
Add the garlic, jackfruit, and spices (from the ground cumin to the ground cinnamon), stirring and cooking for another minute.
Add the quinoa, apricots, and vegetable broth. Bring to a boil; then lower the heat to simmer, cover, and cook for 15 minutes. Check and stir once halfway through to make sure it’s not sticking to the bottom of the pot. If it is, stir in ¼–½ cup water.
Once the quinoa is tender, remove from heat, toss in the parsley, and taste for optional salt and pepper.
Divide the apricot tagine between plates and enjoy!
