Chickpea Hot Pot

Chickpea Hot Pot



  • 1 yellow onion (large, chopped)
  • olive oil (a splash of)
  • 1 pinch salt
  • 2/3 cup bulgur (uncooked)
  • 14 ozs chickpeas (drained and rinsed)
  • 41/2 cups vegetable stock
  • 1/2 cup orange juice
  • 11/2 cups 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)
Total Time
25 min


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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