Ingredients
- 2 center-cut bacon slices
- 1 cup chopped carrot
- 1/2 cup chopped onion
- 2 cup 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 cup fat-free, lower-sodium chicken broth
- 1 cup water
- 2 cup (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
- 4 cup chopped fresh kale
- 1/2 cup plain 2 percent reduced-fat greek yogurt
- 4 cup lemon wedges (optional)
Preparation
Baking Directions:
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.
