Curried Jackfruit & Chickpea Naan Pizza
Ingredients
- 1 x 565g tin Nature's Charm Young Green Jackfruit
- 400g can chickpeas
- 1 tbsp vegetable oil
- 1 medium onion, diced
- 2 large cloves garlic, minced
- 1 jar or pouch of your favorite vegan curry sauce (350-375g)
- 1/4 cup tomato passata
- Salt and pepper to taste
- 3-4 fresh vegan naan
- Olive oil, for brushing
- Mango chutney, lime pickle, chili pickle, etc.
- Vegan feta (optional)
- Coconut yogurt or Homemade Raita
- Fresh coriander
Preparation
Drain the jackfruit and shred or chop it into small pieces. Drain and rinse the chickpeas.
Heat the oil in a large frying pan over medium heat. Add the diced onions and cook for 2-3 minutes until translucent and starting to brown.
Stir in the minced garlic and cook for another minute.
Add the jackfruit, chickpeas, curry sauce, and tomato passata to the pan. Fry for 8-10 minutes, stirring occasionally, until the sauce is sticky and caramelized.
Season with salt and pepper to taste. If desired, enhance the flavor of the sauce with additional ingredients like garam masala, ground cumin, curry powder, brown sugar, tamari/soy sauce, or chili flakes. Set the cooked jackfruit mixture aside.
Preheat the oven to 200C/400F/gas 6.
Brush the edges of the naan with olive oil. Spread a thin layer of mango chutney or lime pickle (or both!) over the middle of each naan.
Add a generous amount of the curried jackfruit and chickpeas to each naan, spreading evenly across the base.
Sprinkle vegan feta (optional) over the toppings.
Bake the pizzas for 5-10 minutes or until the crust is crisp to your liking.
Remove the naan pizzas from the oven. Drizzle with coconut yogurt or raita, sprinkle fresh coriander on top, and add more chutneys or pickles as desired.
Slice the pizzas and enjoy!