Drain and rinse jackfruit. Shred the jackfruit by placing it into a large wide bowl. Use a fork to pull apart the fibers. The texture should look reminiscent of pulled pork or chicken. Set aside.

Preheat a large pot over medium heat. Add onion and dry sauté for 4 to 5 minutes. Add garlic, celery, and bell pepper and continue to cook for another 2 to 3 minutes. Add a splash of water if veggies start to stick.

Stir in shredded jackfruit, tomatoes, rice, and chickpeas. Make sure it’s well incorporated into the veggie mixture.

Add low sodium vegetable broth, bay leaves, and black pepper. Cook with lid ajar for 25 minutes or until rice is almost tender.

Add the Creole seasoning, apple cider vinegar, coconut aminos, and hot sauce, and cook until rice is tender, about 10 to 15 minutes longer.