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Bulgar Wheat Jollof + Roasted Suya Chickpeas
Servings 4 servings
Calories 418kcal
Bulgar Wheat Jollof
- 1.5 cups raw bulgarium wheat
- 4 large tomatoes
- 1 and a half onions
- 3 small chillis
- Thumb sized piece of ginger
- 3 garlic cloves
- Salt to taste
- 1 tsp dried thyme
- 2 cups water
- 3 tbsp olive oil
Roasted Suya Chickpeas
- 2 cans chickpeas
- 2 tbsp suya powder
- Salt to taste
- 1 tbsp olive oil
Sautéed Veggies
- 2 green bell peppers
- 3 large handfuls sugar snap peas
- 1 tsp olive oil
- Salt to taste
- 1 garlic clove
Bulgar Jollof
Blend your tomatoes, chillis, ginger, garlic and 1 chopped onion until smooth.
Add your oil to a medium/large-sized pot and add half a sliced onion. Cook until soft.
Add your blended mixture. Add your thyme and salt and cook for about 20 minutes, stirring occasionally.
Wash your bulgarum wheat and add to the tomato mixture with water. Cover and cook until bulgarium wheat is soft. (Roughly 20 minutes).
Roasted Suya Chickpeas
Drain and dry your chickpeas and lay them on a baking tray.
Add your oil, suya powder and salt to taste and mix until all chickpeas are coated evenly.
Place in the oven to cook for about 15 minutes.
Sautéed Veggies
Slice your veggies and crush/chop your garlic into small pieces.
In a pan, add your oil and sauté your veggies in the garlic until softened. Serve with your jollof and chickpeas. Enjoy!
Calories: 418kcal | Carbohydrates: 57g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 37mg | Potassium: 745mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1255IU | Vitamin C: 68mg | Calcium: 50mg | Iron: 2mg