Not a traditional hotpot recipe, instead...a fast-cooking bulgur cooks in a light orange-juice accented broth. Plenty of chickpeas, tiny cauliflower pieces, onions, and greens add texture and substance to the hearty pot.
Servings:6 | Calories:303 | Total Fat:7g | Chol:2mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 7g
11 %
Sat Fat 1g
5 %
Total Carb 52g
17 %
Fiber 9g
36 %
Sugars 6g
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Cholesterol 2mg
1 %
Sodium 1112mg
46 %
Protein 11g
21 %
Calories:
37% Vegetable stock
25% Chickpeas
18% Others combined
18% Bulgur
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
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
Directions : View recipe directions on 101cookbooks.com
