Pulled Jackfruit With Chickpeas & Peanuts

This hearty stew makes a great base for a number of dishes throughout the week. The pulled jackfruit adds a satisfying meaty texture to the chickpeas, which are cooked in a rich peanut sauce. Tinned jackfruit has become increasingly widely available in supermarkets in recent years. If you can’t find it or want to replace it with something else we recommend firm tofu. Simply grate a block on a box grater and cook over medium-high heat in olive oil until golden brown before adding the chickpeas and peanut sauce. This recipe makes enough for three portions. It freezes and defrosts very well so you can use two in our February meal plan and freeze one for future use.