Garbanzo Beans and Greens

By á-4131

Substitute escarole or another hearty green like collards if you don't like kale. Serve with torn baguette bread to soak up all the tasty juices.

Cooking Light JANUARY 2011-6 points plus

Yield: 4 servings
Total:45 Minutes

Ingredients

• 2 center-cut bacon slices
• 1 cup chopped carrot
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1/4 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon crushed red pepper
• 2 1/2 cups fat-free, lower-sodium chicken broth
• 1 cup water
• 2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
• 4 cups chopped fresh kale
• 1/2 cup plain 2% reduced-fat Greek yogurt
• 4 lemon wedges (optional)

Preparation

Step 1

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan using a slotted spoon, and crumble. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally. Add garlic, and cook for 1 minute, stirring constantly. Add paprika, 1/4 teaspoon salt, cumin, and red pepper; cook for 30 seconds, stirring constantly. Stir in chicken broth, 1 cup water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.

2. Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally. Ladle about 1 1/4 cups bean mixture into each of 4 bowls, and top each serving with 2 tablespoons yogurt. Sprinkle with bacon, and serve with lemon wedges, if desired.