Chickpea Hot Pot Recipe

INGREDIENTS

• 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