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Jackfruit and Bean Chilli with Spicy Avocado Purée
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Spicy Avocado Purée
- 330 g ripe avocados (2-3 large)
- 20 g fresh coriander, leaves only, reserving stalks, cut in pieces (2 cm)
- 2 spring onions (approx. 35 g), finely chopped
- 30 g lime juice, freshly squeezed (approx. 1 lime)
- 1 red chilli, halved, deseeded
- 1 pinch fine sea salt
- 1 pinch ground black pepper
Jackfruit and Bean Chilli
- 20 g olive oil
- 120 g onions, quartered
- 120 g carrots, cut in pieces (2 cm)
- 60 g celery, cut in pieces (2 cm)
- 1 red pepper (approx. 160 g), cut in pieces (3 cm)
- 150 g chestnut mushrooms, halved
- 2 garlic cloves
- 1 tsp chilli powder, mild
- 1 tsp paprika
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 400 g tinned chopped tomatoes
- 225 g tinned young jackfruit, in brine, rinsed, drained, cut in pieces (2-3 cm) (1 x 400 g tin, see tip)
- 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
- 240 g tinned kidney beans, rinsed, drained (1 x 400 g tin)
- 6 flour tortillas, wholemeal
- ½ tsp fine sea salt
- 2 pinches ground black pepper
- fresh coriander leaves, for garnishing
- Nutrição
- por 1 portion
- Energia
- 2101 kJ / 502 kcal
- Proteína
- 15 g
- Hidratos de carbono
- 54 g
- Gordura
- 22 g
- Gordura saturada
- 4 g
- Sódio
- 630 mg
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