Garbanzo Beans and Greens

Ingredients

• 30 ounce chickpeas organic rinsed drained canned (garbanzo beans)
• 1 cup carrots chopped
• 0.5 teaspoon pepper red crushed
• 2  garlic cloves minced
• 0.5 teaspoon ground cumin 
• 4 cups kale fresh chopped
• 0.3 teaspoon kosher salt 
• 2.5 cups lower-sodium chicken broth fat-free
• 0.5 cup onion chopped
• 1 teaspoon paprika 
• 0.5 cup greek yogurt plain 2% reduced-fat
• 2 slices center-cut bacon 
• 1 cup water 

Equipment

• bowl
• frying pan
• ladle
• slotted spoon
• dutch oven

Directions

1. Cook bacon in a Dutch oven over medium heat until crisp.
2. Remove bacon from pan using a slotted spoon, and crumble.
3. Add 1 cup carrot and chopped onion to drippings in pan, and cook for 4 minutes, stirring occasionally.
4. Add garlic, and cook for 1 minute, stirring constantly.
5. 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.
6. 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.
7. Sprinkle with bacon, and serve with lemon wedges, if desired.
8. Wine Match: An inexpensive selection, the 2008 Turning Leaf Cabernet Sauvignon (California, $
9. 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