Garbanzo Beans & Greens

Ingredients

• 3 strips bacon 
• 1 cup carrots chopped ( 3 medium)
• 1 medium onion chopped
• 2  garlic minced
• 1 teaspoon paprika smoked
• 0.3 teaspoon kosher salt 
• 0.5 teaspoon cumin 
• 0.5 teaspoon pepper red crushed
• 4 cups vegetable stock (depending on desired thickness)
• 15 oz chickpeas fresh drained canned (if you'd prefer , just pre-soak and cook them)
• 4 cups kale green hearty chopped (or other )
• 4 servings greek yogurt plain (I get the 2%%)
• 4 servings bacon with tongs and leave fat. (alternatively, just heat olive oil or olive oil/butter combo in pan.)
• 4 servings bacon 
• 4 servings add carrot and onion to bacon fat . cook chopped for 4-5 minutes, stirring. (still over medium heat)
• 4 servings garlic for a minute or so longer.
• 4 servings pepper red crushed for 30 seconds.
• 4 servings veggie broth for 20 minutes, stirring every now and then.
• 4 servings kale for 10 minutes.
• 4 servings bacon (if desired)
• 4 servings top with desired toppings. serve with pita, naan or crusty bread for a delicious meal.

Equipment

• frying pan
• dutch oven
• tongs

Directions

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