Chickpea Hot Pot

1 large yellow onion, chopped
a splash of olive oil
a couple pinches of salt
2/3 cup uncooked bulgur
1 14-ounce can of chickpeas, drained and rinsed
4 1/2 cups vegetable stock
1/2 cup orange juice
1 1/2 cup cauliflower, trimmed into small trees
2 cups kale or chard, destemmed and cut into thin ribbons
olive oil for finishing drizzle
red onion, chopped for garnish


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.
From 101 Cookbooks.