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Chickpea Hot Pot Recipe

kept bynpm
recipe by101Cookbooks

This was really good. needed a fair amount of salt (used home made broth that didn't have much salt. Pam thought should have a hint less orange juice. Used spinach we had left over which was good.


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



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