Garbanzo Beans & Greens

Ingredients:

  • 3 strips bacon
  • 1 cup chopped carrots (about 3 medium)
  • 1 medium onion, chopped
  • 2 garlic gloves, minced
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon crushed red pepper
  • 4 cups vegetable broth (depending on desired thickness)
  • 15 oz. cans garbanzo beans, drained (if you'd prefer fresh, just pre-soak and cook them)
  • 4 cups kale (or other hearty green), chopped or torn
  • Toppings: Plain Greek Yogurt (I get the 2%%), Feta crumbles,
  • 1Cook bacon in a dutch oven or soup pot on medium heat. Remove bacon with tongs and leave fat. (Alternatively, just heat olive oil or olive oil/butter combo in pan.)
  • 2Crumble bacon and set aside.
  • 3Add chopped carrot and onion to bacon fat (still over medium heat). Cook for about 4-5 minutes, stirring.
  • 4Add garlic and stir for a minute or so longer.
  • 5Add paprika, salt, cumin and crushed red pepper and stir for about 30 seconds.
  • 6Turn 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.
  • 7Add kale and cover the mixture and simmer for about 10 minutes.
  • 8Sprinkle in bacon crumbles (if desired) and stir.
  • 9Top with desired toppings. Serve with pita, naan or crusty bread for a delicious meal.

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