Ingredients: - Cooked chickpeas – 6 cups (3 cans or 1.5 lbs cooked) - Yellow onion – 2 cups, finely diced - Garlic – 2 tbsp, minced - Ginger – 1 tbsp, minced - Coconut milk – 3 cups - Mango purée (fresh or frozen/thawed) – 2 cups - Curry powder – 3 tbsp (Madras or yellow curry) - Turmeric – 1 tsp - Smoked paprika – 1 tsp - Lime juice – 3 tbsp - Coconut oil – 2 tbsp - Salt – to taste - Cilantro – for garnish Prep Procedure: 1. In a rondeau or wide sauté pan, heat coconut oil. Sauté onions until translucent. 2. Add garlic and ginger; cook 1 minute until fragrant. 3. Stir in curry powder, turmeric, and smoked paprika. Toast for 30 seconds. 4. Add chickpeas and toss to coat. 5. Add coconut milk and mango purée. Simmer on medium-low for 15–20 minutes until thickened slightly. 6. Adjust seasoning with lime juice and salt. 7. Hold hot for service or chill and reheat gently. 8. Garnish: Chopped cilantro just before serving.

- Young green jackfruit (in brine or water) – 3 cans (20 oz each), drained and shredded - Yellow onion – 1.5 cups, thinly sliced - Garlic – 1 tbsp, minced - Olive oil – 2 tbsp - Smoked paprika – 2 tsp - Chili powder – 2 tsp - Cumin – 1 tsp - house vegan BBQ sauce – 2.5 cups - Pretzel slider buns – 12 - Pickled red onion or coleslaw (optional for garnish) Prep Procedure: 1. In a tilt skillet or large sauté pan, heat oil. Sauté onions until golden. 2. Add garlic, paprika, chili powder, and cumin. Stir until fragrant. 3. Add shredded jackfruit. Sauté to dry out excess moisture, about 5–8 minutes. 4. Stir in BBQ sauce and simmer for 10–15 minutes until thick and sticky. 5. Adjust seasoning and hold hot for service. 6. Toast pretzel buns lightly. Scoop ~1/3 cup BBQ jackfruit per slider. 7. Optional toppings: pickled red onion, slaw, or dill pickles.

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I’m so happy Dr. Kia brought Chef Yosef on her show and I’m happy he created this platform. I look forward to learning more.

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