Garbanzo Hot Pot
- In a large pot over medium-high heat, sauté onions in olive oil and salt until they start to soften. Stir in bulgur, garbanzos and vegetable stock. Bring to a simmer and cook for 5-10 minutes, until the mixture starts to thicken.
- Simmer until bulgur is cooked through; then add orange juice.
- Add cauliflower and kale to pot; simmer a few minutes, until cauliflower is just tender. If mixture is too thick, thin with additional water or stock.
- Salt to taste.
- Serve garnished with a drizzle of olive oil and chopped red onion.