CHICKPEA POZOLE

Serves: 6

2 (530-mL) cans jackfruit (yields about 3 cups/750 mL) 186-mL tin chipotle peppers in adobo sauce (about 1/4 cup/ 60 mL)

1 tbsp (15 mL) olive oil

1 cup (250 mL) onion, diced 5 cloves garlic, minced

1/2 cup (125 mL) water

8 cups (2 L) vegetable stock

1 1/2 tsp (7.5 mL) salt

1 tsp (5 mL) oregano

1 medium zucchini, diced

2 cups (500 mL) cooked or canned chickpeas

1 cup (250 mL) canned hominy Fresh cabbage, roughly chopped ( for serving) Radishes, sliced ( for serving) Sweet white onion, sliced

( for serving)

Corn tostadas ( for serving) 1. Drain jackfruit and place in a large bowl. Add chipotle peppers andadobosauce.

2. Using 2 forks or your hands, shred the jackfruit and rub the sauce from the peppers into the fruit.

3. Heat olive oil in skillet. Add onion and garlic and sauté for 5 minutes. Add jackfruit mixture and water. Allow to simmer for 10 minutes. 4. Meanwhile, bring stock to a boil. Add salt and oregano. Add zucchini, chickpeas, and hominy. Reduce heat to a simmer. 5. Add jackfruit mixture, and simmer for another 10 minutes. Ladle into serving bowls. Serve with your choice of toppings.