Garbanzo Beans and Greens

Did not want such a soupy consistency, so I used just 2 cups of chicken stock and NO water.  Also used just one can of chickpeas and threw in a tablespoon of dried tomato shreds and a splash of white wine.  Made a great one-pot lunch with a slice of good bread.  If you use pork bacon, please use certified humanely raised pork.

So surprisingly good. I used turkey bacon and it came out well. Like the other reviewers, I wouldn't skimp on the lemon or yogurt. They are essential.

So flavorful and the Greek yogurt was a perfect touch! Will definitely make again.

Very good recipe. I used a sweet potato cooked in the microwave instead of a carrot. I used one can of hominy and one can of garbanzo beans. I also added a bunch of mustard greens and doubled the red pepper. I used smoked paprika. Delicious! Don't leave out the yogurt or lemon!

This is awesome. I followed the advice of others and used 1 can of chickpeas and I doubled the chicken broth. This was my first time eating kale and now I LOVE it.

So so so good! I happened to have a ripe avocado so I sliced it on top. Definitely dont miss the toppings of bacon, lemon and Greek yogurt. The Greek yogurt melted and made the the soup creamy. Wonderful mix of flavors! Served only with a good bread. Needed nothing more!

Perfect summer dinner! I made this tonight and my husband and kids said,"It's so good!" I started with turkey bacon instead of your usual bacon and then I added a little extra virgin olive oil before sauteing my vegetables. I din't have greek yogurt on hand, so I left that part out. I also made corn on the cob, fresh from the farmer's market. You must try it! I've added it to my quick and healthy meals list :)

Loved this! Cooked the bacon, but forgot to add it back at the end until I was almost done...it didn't need it. The lemon is key.

I am eating this right now and it is AMAZING! I am vegan so I replaced the bacon with extra firm tofu and olive oil, and the chicken broth with vegetable broth. I also added black pepper and 1/2 cup chopped onions. This recipe has made it to #1 on my favorite meals list!

A quick and easy favorite for everyone in our house - from the 16 month old on up. I just sub in whatever greens we might have on hand from our farm if we happen to not have kale around.

I have made this dish several times, and I just love it. I'm a vegetarian, so I don't use any bacon, and just start the recipe with olive oil instead. I also add a little cayenne pepper for an added kick. So delicious!

I substituted tree collards for the kale and brown lentils for the chickpeas. Very good recipe.

Delicious! Will make again and again!

My husband said this was restaurant quality! It is amazing. I didn't have bacon so I used canadian bacon and used one can garbonzo beans and one black beans. Awesome!

Delicious! I used shallots instead of an onion and fakin' bacon to keep it vegetarian. I highly recommend it and will make it again and again!

Made as directed with the exception of paprika. I thought I had some, but didn't, so I used a dash of chili powder instead. I had never tried a kale dish and omg.... this was amazing. Not usually a fan of greek yogurt, but I agree, it's a must for this recipe!

Made as written. Both myself and my 14yo daughter enjoyed. Served with bread to soak up the juices as suggested. Comfort in a bowl. Will make again. Agree with other reviewers the lemon and yogurt are a must.

Delicious! Being vegetarian, I used McKays broth and seasoning to make my broth and instead of bacon I used Morningstar Bacon Strips. I didn't have the drippings to saute the carrots and onions in but I did use a little olive oil and it worked well. My husband and I both enjoyed this meal very much!

I have to admit that I was a little scared to try this recipe, and I was definitely afraid to serve it to my husband as a main course with no meat involved. Turns out there was no reason to be afraid of either one. This is DELICIOUS. Just enough bacon for flavor, and cooking the garbanzos makes them nice and creamy. Don't pass up on the yogurt dollop - it seems superfluous, but it takes this dish to a whole nother level!

LOVE this! I was looking for a way to use kale, since I have heard of its wonderful properties, and this was super easy to make and is very tasty. I actually left out the bacon and used a can of cannellini beans instead of the second can of chickpeas. Is an excellent winter meal!

Doubled the red pepper flakes, and threw in a whole "bunch" of kale, used only 2 cup of broth and simmered for an additional 20 with the kale, i like it pretty mooshy. Enjoyed the flavor, nice kick, and great way to get your garbanzos in, that isn't in the form of hummus!

Delicious! Thanks for the great recipe - the only thing I did different was add a little more paprika and cumin and more kale - thanks to our CSA. Even my 3 year old said it was a YAY! Nice job!

Pretty tasty way to use up Kale from my CSA. I halved the beans and doubled the kale since I had a ton of kale. My DH even went back for seconds and he says he's "sick of greens" from our CSA!

Really terrific! I used smoked paprika and had some collard greens to use up, so I threw those in. Really unexpectedly tasty.

Excellent recipe and my 8 and 10 year old loved it to, but they're good eaters and like kale. I poured it over rice since it seemed soupy. Great blend of flavors and will definitely make again.

Hearty, warm flavors with a kick. Leftovers were just as good. An excellent cold-weather, affordable meal. Will certainly make again.

Another suprise hit in my house. It's hard to get my boyfriend to enjoy meals where meat is not the main dish. Instead of "It's pretty good," I got, "This is REALLY good. Man, this is great." I used a good bit of smoked paprika to up the smoky bacon flavor. I also cooked up an extra slice of bacon because we have bacon hogs in this house. I almost subbed sour cream for yogurt at the last minute, but the yogurt was great! I also highly recommend the lemon.

This was recipe was not awful, but I certainly did not think it was outstanding. Probably will not make it again.

Delicious! It was very similar to a recipe I enjoyed in Spain, Espinacas con Garbanzos. Next time I might use cooked, cubed chorizo instead of bacon to get even more of the smoky flavor. I used spinach instead of kale, and used smoked paprika (and a bit more of it than the recipe called for) and both turned out great. I served it over brown rice and it was fantastic! Definitely a keeper.

My husband and I ate this as a main course with baguette bread. It was amazingly good! I used collard greens instead of kale, used only one can of garbanzo beans instead of two, and cooked it on a higher heat than simmer because I was afraid that otherwise it would be too soupy. The flavor of the vegetables and spices was very good but it was the crumbled bacon, yogurt and lemon juice that made it exceptional. I will definitely make this again and would serve it for a special occasion to people who enjoy a meal that isn't just meat and potatoes.

The bacon made it! Next time I'll reduce the red pepper somewhat and try it with the optional lemon.

Fantastic. This will be a regular lunch for me. Be sure to include the lemon.

Truly an outstanding recipe! I thought the lemon wedges were important and the extra lemon juice really rounded out the flavors. I also served this over rice, and it was perfect!

Absolutely delicious. Definitely serve over rice though as it doesn't have a lot of liquid left over after cooking.