Garbanzo Beans and Greens

Garbanzo Beans and Greens Recipe
Photo: John Autry; Styling: Cindy Barr
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.

Yield:

4 servings

Recipe from

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 216
Fat 4.2 g
Satfat 0.9 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 15.1 g
Carbohydrate 33.7 g
Fiber 6 g
Cholesterol 4 mg
Iron 4 mg
Sodium 595 mg
Calcium 197 mg

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)

Preparation

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.

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

Note:

January 2011
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