What You’ll Need
- 1 sweet onion
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- a few cranks of pepper
- 1 can jackfruit in brine
- 1/2 cup pumpkin purée
- 1 can black beans
- 1 can chickpeas
- 3 cups vegetable broth
- 3/4 cup quick cook (brown or white) rice
How to Make
Slice the onion into small pieces. Heat a large saucepan on medium heat with 1 tablespoon of the oil. Cook until caramelized, about 5-6 minutes, stirring frequently. Add the brown sugar, smoked paprika, chili powder, cumin, ginger, nutmeg, salt, and pepper. Cook for another minute. Chop the jackfruit well after straining then add to the pan with the pumpkin and cook for 3 minutes. Add the black beans, not strained, and chickpeas, strained. Cook for 5 minutes before adding 1 cup of the vegetable broth and the rice. Reduce heat to medium low and cook until the broth is mostly absorbed, about 5 minutes. Add another cup of broth and turn to low heat, simmering for 20 minutes. Add another cup of broth and simmer for another 10 minutes. Serve with tortilla chips, avocado, pickled onions, cheese, and Greek yogurt!
