With a pickled jackfruit, first wash, drain off and let dry.
Peel potatoes, carrot and onion. Dice each along with the jackfruit. Turn jackfruit in flour.
In a big pot heat up olive oil on medium heat. Add jackfruit and saute shortly while stirring. Add onion and let cook for 5 minutes. Stir occasionally. Then whisk in tomato paste and paprika powder. Deglaze with a dash of red wine.
When all the juice is reduced, add 100 ml of water, salt and cayenne pepper. Cook for 10 minutes until all liquid is reduced again.
Add potatoes, carrot, agave syrup and thyme. Fill the pot with 500ml of water and stir. Let everything cook for 60 minutes on low heat. Taste with salt and pepper.