Recipe of the Week - Chickpea Hot Pot

(as modified from 101cookbooks.com)

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 cups vegetable stock
1 cup orange juice
1 1/2 cup cauliflower, trimmed into small trees
2 cup fresh baby spinach, chopped
1 1/2 cup fresh chopped asparagus
zest of one orange
salt and pepper to taste
1T bouquet garni
1 cup water (if necessary to thin)

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.
Serves 4 - 6.

(Serving 6 = 3 points/serving)

Just enjoying a bowl now, after shoveling 8 inches of snow. I need to pack and then I'm off to Hyannis for my 10K. I'll be back tomorrow with a report!