Moroccan Jackfruit Tagine

Ingredients
5 cans - drained jackfruit in water or brine (don't use the one in syrup)
1 large onion, sliced thinly
1 tbsp coconut 
2 tsp grated ginger
1 ½  tbsp grated garlic
2 tsp turmeric
2 tsp cumin powder
2 tsp paprika
2 bay leaves
Salt and ground black pepper to taste
3 tbsp tomato paste
1 tsp cayenne or red pepper flakes
4 cups vegetable stock or water
1 1-inch stick cinnamon
1/4 cup dry apricots (optional)
1/2 cup golden raisins
2 cups canned or cooked chickpeas, drained
2 tbsp chopped parsley
Instructions
Preheat the oven to 400 degrees F.
Mix the garlic, ginger, turmeric, paprika, salt and cumin powder. Dredge the jackfruit slices in it and set aside.
Heat the oil in a wide, oven-safe saucepan. Add the onions with some salt and saute until they soften.
Add the tomato paste and stir. Cook for a couple of minutes.
Add the jackfruit slices with all the spices they were marinated in, and let the jackfruit cook with the onions over medium-high heat, about 10 minutes, until it starts to brown. Stir frequently.
Add 3 cups of stock or water. You should have enough to almost cover the jackfruit. Add the apricots, raisins, and cayenne or red pepper flakes. Add the cinnamon stick and bay leaves and the chickpeas. Stir well and bring to a boil.
Cover the saucepan with a tight-fitting lid, and place in the oven for 25 minutes.
After 25 minutes, lower the heat to 350 degrees and cook for another 30 minutes. Check while baking and add the remaining stock or water if the stew looks too dry.
Remove from the oven and carefully open. Stir in the ras el hanout. Check the tagine for salt and add more if needed.
Garnish with parsley, and serve on sourdough toast