Ingredients:
- 1 large yellow onion, chopped
- 1/2 tablespoon olive oil
- 1/2 teaspoon salt
- 2/3 cup uncooked bulgur
- 1 ½ cups cooked Camellia Brand Garbanzo Beans
- 4 cups vegetable stock
- 3/4 cup orange juice
- 1 1/2 cups chopped cauliflower
- 2 cups kale or Swiss chard, de-stemmed and cut into thin ribbons
- Olive oil for finishing drizzle (optional)
- Red onion, chopped (optional)
Directions:
- 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.