Chickpeas and bulgur wheat work well to complete the protein chain.  You can find bulgur wheat in the bins of most natural food stores.  Leftovers are going to thicken up overnight – thin with a bit of water or stock while reheating.

1 large yellow onion, chopped
a splash of olive oil
a couple of pinches of salt
2/3 cup cooked bulgur wheat
1 14oz 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 cups kale or chard, destemmed and cut into thin ribbons

olive oil for drizzling
red onion, chopped for garnish

In a large pot over medium-high heat, saute the onion in the olive oil along with the salt, until the onion begins to soften. Stir in the bulgur, followed by the chickpeas and stock. Bring the ingredients to a simmer.  Cook a few minutes longer, until it starts to thicken. Taste-test bulgur for doneness.  If so, add the orange juice.  If not, simmer a few minutes longer before adding the oj.

Stir in the cauliflower and kale.  Simmer a few more minutes, until the cauliflower is tender. If the stew is on the thick side, add a bit of water or stock.  Taste and adjust with salt.  Serve garnished with a drizzle of olive oil and red onions.

Serves 4-6.