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Chickpea Hot Pot Recipe

Leftovers are going to thicken up overnight – thin with a bit of water/stock while reheating, and adjust for seasoning again. You can find bulgur ^[2] in the bins at most natural food stores and Whole Foods Markets.

Serves 4 - 6.

• 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 cup kale or chard, destemmed and cut into thin ribbons
• olive oil for finishing drizzle
• red onion, chopped for garnish

Method:

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.

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