Chickpea Hot Pot Recipe
Ingredients:
1 large yellow onion, chopped
A splash of olive oil
A couple pinches of salt
2/3 C uncooked bulgur
1 14-oz can of chickpeas, drained and rinsed
4 1/2 C vegetable stock
1/2 C orange juice
1 1/2 C cauliflower, trimmed into small trees
2 C kale or chard, destemmed and cut into thin ribbons
Olive oil for finishing drizzle
Red onion, chopped for garnish
Instructions:
In a large pot over medium-high heat saute the onion in the olive oil along with the salt - for a minute or until the onion begins to soften a bit. Stir in the bulgur. Stir in the chickpeas and the stock. Bring the ingredients to a simmer. Cook for another few minutes, it should start to thicken. Taste to see if the bulgur is cooked through, if so add the orange juice. If not, simmer for a couple more minutes before adding the juice. Stir in the cauliflower and the kale as well - simmer another few minutes, until the cauliflower is just tender. If the stew is on the thick side, thin with a bit more water or stock. Taste, and add salt if necessary. Serve garnished with a drizzle of olive oil and red onions.