yield: 4-6 servings
time: 50 minutes
active time: 15 minutes
canola or vegetable oil
1 small yellow onion, diced
1 small bunch flat-leaf kale, rinsed and finely chopped (about 4 cups chopped kale)
2 cups cooked bulgur wheat
1 28-ounce can diced tomatoes
1/2 cup this little goat went to hong kong, divided
1 14-ounce can chickpeas, drained and rinsed
zest of 1 lemon
1/2 cup shredded gruyere cheese
1/2 cup shredded parmesan cheese
Heat 1 Tbsp oil in a large stock pot over medium heat. Add in the onion and a pinch of kosher salt and sauté until translucent, about 5-6 minutes. Add in the tomatoes, ½ cup Hong Kong sauce and 1 tsp kosher salt, mixing to combine. Bring to a boil, then reduce the heat to a simmer. Let simmer for about 15-20 minutes, until the flavors have come together and the sauce has thickened.
Meanwhile, preheat the oven to 375 degrees.
Place bulgur in a large mixing bowl along with the remaining ¼ cup This Little Goat went to Hong Kong sauce, kale, chickpeas, lemon zest, gruyere cheese, Hong Kong tomato sauce and a pinch of kosher salt. Mix to combine and transfer mixture to a large baking dish or cast iron skillet. Cover with aluminum foil and bake until heated through, about 20-25 minutes.
Remove foil and sprinkle with Parmesan cheese. Return to the oven and continue baking until the cheese is golden brown and bubbly, about 10 minutes more. Serve warm.