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Chickpea Hot Pot Recipe

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.

By 101cookbooks · From Open Recipes · 11 ingredients
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Why it works: Bulgur and chickpea share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and 19 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓

The recipe

Serves 4 - 6.

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By 101cookbooks. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Bulgur + chickpeatop 2% of all pairs
    Aroma overlapstrong
    Mentioned together19 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Olive + chickpeatop 3% of all pairs
    Aroma overlapstrong
    Mentioned together942 recipes

    Shared aroma: methyl butyrate (fruity, apple).

  3. Chickpea + kaletop 3% of all pairs
    Aroma overlapstrong
    Mentioned together35 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Olive + orangetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together2,184 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Onion + olivetop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together26,431 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the cauliflower

How well each one fits the dish's main ingredients (onion, olive, bulgur, chickpea, orange, kale):

  1. Tomatobetter flavor fit
  2. Broccolibetter flavor fit
  3. Spinachbetter flavor fit
  4. Cauliflowerthe original

Fit is the average pairing score against onion, olive, bulgur, chickpea, orange, kale. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).