Garbanzo Beans and Greens

By grampsmarie

Organic Beans are worth the splurge since they have less sodium

Ingredients

• 2 bacon slices
• 1 cup chopped carrot
• 1/2 cup chopped onion
• 2 garlic cloves minced
• 1 t paprika
• 1/4 t kosher salt
• 1/2 t cumin
• 1/2 t crushed red pepper
• 2 1/2 cups fat-free, lower sodium chicken broth
• 1 cup water
• 2 !15-oz.) cans organic chickpeas, rinsed and drained
• 4 cups chopped kale
• 1/2 cup plain 2% reduced-fat greek yogurt
• 4 lemon wedges (optional)

Details

Servings 4

Preparation

Step 1

1. Cook bacon in a dutch oven over medium heat until crisp. Remove bacon and crumble. Add carrot and onion to pan and cook for 4 minutes stirring occasionally.
Add garlic and cook 1 minute, stirring constantly. Add paprika, salt, cumin and red pepper; cook for 30 seconds
stirring constantly. Stir in broth, water and beans; bring to a boil. Reduce heat and simmer for 20 minutes, stirring.

2. Add kale cover and simmer for 10 minutes, or until kale is tender stirring. Top with 2T yogurt per bowl, sprinkle with bacon and serve with lemon wedges