Summer has arrived!

This spicy Chickpea Patty with homemade red pepper jam, using JuJu Royal Extra Virgin Olive Oil and Honey is a great reason to have family and friends over for some outdoor gatherings.

Pepper Jam


  • 6 red bell peppers, cored, seeded and chopped
  • 3 cups boiling water
  • 1 1/2 cups JuJu Royal Ginger Honey
  • 1 cup white vinegar
  • 1 tsp red pepper flakes
  • 1 1/2 tsp Himalayan salt


In a food processor purée red peppers.

Transfer puréed peppers into a large bowl and cover with boiling water and let stand 15 minutes.

Drain purée and place into a saucepan.

Add honey, vinegar, red pepper flakes and salt and mix over medium heat until boiling.

Reduce heat to low and stir mixture until thickened for 40-45 minutes. Stir constantly to avoid scorching.

Let mixture cool down for 15 minutes and place into glass jar and refrigerate.

Refrigerate for 6-8 hours, mixture will further thicken.

Roasted Red Peppers


  • 2 large red peppers, cut in half, cored, seeded


Preheat oven to 475 degrees.

Wash and dry red peppers and slice in half, lengthwise.

Remove the seeds and stem, and place cut-side down onto a rimmed baking sheet lined with parchment paper.

Bake for 40 minutes, until soft and nicely charred.

Remove from oven and let cool down.

If you like it extra spicy, coat red peppers with JuJu Royal Spicy Jerk Extra Virgin Olive Oil for an added kick!

Chickpea Jerk Patty


  • 1/2 cup bulgur wheat
  • 2 cups water
  • 1-2 garlic cloves, chopped
  • 1/4 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 can (15 oz) chickpeas, drained, rinsed, dry with paper towel
  • Himalayan salt and pepper for taste
  • 1/2 cup flour
  • 1/2 cup water
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup JuJu Royal Spicy Jerk Olive Oil
  • 2 tbsp salted butter
  • 4 buns
  • 1 medium red onion, sliced
  • 1 medium cabbage, sliced


Boil water over high heat, and add bulgur wheat. Cook for about 10 minutes until tender and drain carefully.

In a food processor add garlic, cayenne pepper, cumin, coriander, and half of the chickpeas. Pulse for about 10 quick pulses, until a rough puree is formed. Scrape sides as necessary.

Transfer puree into a large bowl.

With the remaining chickpeas, pulse with food processer for 6 quick pulses, until roughly chopped and add into the bowl with chickpea herb mixture.

Add bulgur wheat into chickpea mixture and season with salt and pepper.

With a rubber spatula, fold mixture together and finish by hand once cool enough to handle. Form mixture into four patties, 4 inches wide and 1 inch thick.

In a medium bowl combine flour and water and whisk until smooth.

In a second medium bowl, add breadcrumbs.

Working one patty at a time, dip into flour mixture to coat. Patties will be delicate, lift from the batter mixture with a slotted metal spatula.

Carefully transfer onto breadcrumbs and cover all sides and transfer onto a plate.

Repeat process with the remaining patties.

In a large non-stick pan add olive oil over medium-high heat until shimmering.

Add patties into pan, and cook for about 4 minutes, until golden brown. Occasionally swirling the pan.

Carefully flip and repeat cooking for another 4 minutes.

Transfer patties onto a paper towel-lined plate and season with additional salt and pepper to taste.

Butter inside top and bottom of bun and grill in a skillet for 2-3 minutes.

To assemble, start with bottom bun, spread of pepper jam, chickpea patty, cabbage, red onions, roasted pepper, additional jam and top bun.

Serve immediately and enjoy!


Other Ways to Use Pepper Jam

  • Spread for sandwiches and wraps
  • Jam for bagels, biscuits, toast and cornbread
  • Dip for vegetables or crackers, by mixing with cream cheese or sour cream
  • Glaze for seafood, tofu or poultry
  • Sauce for vegetable stir fry