Garbanzo Beans and Greens |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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) |
Directions:
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.
3. Wine Match: An inexpensive selection, the 2008 Turning Leaf Cabernet Sauvignon (California, $8) 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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