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Bulgar Wheat Jollof + Roasted Suya Chickpeas

Print Recipe
Servings 4 servings
Calories 418 kcal

Ingredients
  

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

Instructions
 

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!

Nutrition

Calories: 418kcalCarbohydrates: 57gProtein: 13gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 37mgPotassium: 745mgFiber: 10gSugar: 6gVitamin A: 1255IUVitamin C: 68mgCalcium: 50mgIron: 2mg
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