Garbanzo Beans & Greens

Name: Garbanzo Beans & Greens
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 pieces Bacon (3 strips bacon); 1 cup Carrot (1 cup chopped carrots (about 3 medium)); 1 piece Yellow Onion (1 medium onion, chopped); 2 pieces Garlic Clove (2 garlic gloves, minced); 1 tsp Smoked Paprika (1 teaspoon smoked paprika); ¼ tsp Kosher Salt (1/4 teaspoon kosher salt); ½ tsp Cumin Seeds (1/2 teaspoon cumin); ½ tsp Red Pepper (1/2 teaspoon crushed red pepper); 4 cup Stock (4 cups vegetable broth (depending on desired thickness)); 15 oz Chickpeas (15 oz. cans garbanzo beans, drained (if you'd prefer fresh, just pre-soak and cook them)); 4 cup Kale (4 cups kale (or other hearty green), chopped or torn); 4 pieces Greek Yogurt (Toppings: Plain Greek Yogurt (I get the 2%%), Feta crumbles,)

50 minMexican

Servings4

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Steps

1Cook bacon in a dutch oven or soup pot on medium heat.
2Remove bacon with tongs and leave fat. (Alternatively, just heat olive oil or olive oil/butter combo in pan.)
3Crumble bacon and set aside.
4Add chopped carrot and onion to bacon fat (still over medium heat). Cook for about 4-5 minutes, stirring.
5Add garlic and stir for a minute or so longer.
6Add paprika, salt, cumin and crushed red pepper and stir for about 30 seconds.
7Turn up the heat and add broth and beans. Bring to a boil. Reduce to a simmer and cook for 20 minutes, stirring every now and then.
8Add kale and cover the mixture and simmer for about 10 minutes.
9Sprinkle in bacon crumbles (if desired) and stir.
10Top with desired toppings.
11Serve with pita, naan or crusty bread for a delicious meal.