Fresh greens paired with garbanzo beans create a fresh, delicious and nutritious dish.
Amount Per Serving
1/2teaspooncrushed red pepper flakes
2 1/2cupsreduced-sodium chicken broth or stock
30ouncescanned low sodium chickpeas (garbanzo), rinsed and drained
1/2cuplow-fat plain Greek yogurt
1/2lemon, cut into wedges
Cook the bacon in a Dutch oven or heavy pot over medium heat until crisp. Remove bacon from the pan using a slotted spoon, and crumble. Add the carrot and chopped onion to drippings in the pan, and cook for 4 minutes, stirring occasionally.
Add the garlic, and cook for 1 minute, stirring constantly. Add paprika, cumin, and red pepper; cook for 30 seconds, stirring constantly.
Stir in the chicken broth, water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
Add the kale to the bean mixture. Cover and simmer for 10 minutes or until the kale is tender, stirring occasionally.
To serve, top with a dollop of yogurt, sprinkle with crumbled bacon and serve with lemon wedges.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing