Photo: K8
Chickpea Hot Pot Recipe
11 ingredients
Serves 4 - 6.
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
421
Calories
14g
Protein
17g
Fat
60g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Bulgur | not in our table | 0 |
| Chard | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes