Garbanzo Beans and Greens

Name: Garbanzo Beans and Greens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 850 grams organic chickpeas (garbanzo beans), rinsed and drained; 237 milliliters chopped carrot; 1 teaspoons crushed red pepper; 2 garlic cloves, minced; 1 teaspoons ground cumin; 946 milliliters chopped fresh kale; 0 teaspoons kosher salt; 591 milliliters fat-free, lower-sodium chicken broth; 118 milliliters chopped onion; 1 teaspoon paprika; 118 milliliters plain 2% reduced-fat Greek yogurt; 2 slices center-cut bacon slices; 237 milliliters water

Garbanzo Beans and Greens takes approximately 45 minutes from beginning to end. This recipe covers 35% of your daily requirements of vitamins and minerals. One serving contains 346 calories, 21g of protein, and 12g of fat. This recipe serves 4. Head to the store and pick up chickpeas, garlic cloves, water, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It is a good option if you're following a gluten free diet. Garbanzo Beans & Greens, Orecchiette with Greens, Garbanzo Beans and Ricotta Salata, and Tabbouleh with Garbanzo Beans are very similar to this recipe.

Instructions

Cook bacon in a Dutch oven over medium heat until crisp.

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Bacon

Equipment you will use

Dutch Oven

Remove bacon from pan using a slotted spoon, and crumble.

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Bacon

Equipment you will use

Slotted Spoon

Frying Pan

Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally.

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Carrot

Onion

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Frying Pan

Add garlic, and cook for 1 minute, stirring constantly.

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Garlic

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.

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Chicken Broth

Red Pepper

Paprika

Beans

Cumin

Water

Salt

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.

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Yogurt

Kale

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Bowl

Ladle

Sprinkle with bacon, and serve with lemon wedges, if desired.

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Lemon Wedge

Bacon

Wine Match: An inexpensive selection, the 2008 Turning Leaf Cabernet Sauvignon (California, $

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Wine

has black cherries, oak, and a nice, smooth taste to counterbalance the meaty bacon and beans and earthy greens in this hearty dish. --Gretchen Roberts

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Black Cherries