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Garbanzo Beans and Greens

Fresh greens paired with garbanzo beans create a fresh, delicious and nutritious dish. Skill Level: Beginner

Community:
20 min Prep
40 min Total
Servings
$1.88
price per Serving

Nutrition Facts

Amount Per Serving
Calories 387
Protein 21.6g
Total Carbohydrates 62.1g
Dietary Fiber 3.6g
Net Carbohydrates 58.5g
Sugar 5.2g
Total Fat 7.7g
Saturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 7.9mg
Sodium 638.6mg
SmartPoints® 2.0

Ingredients

  • 2 slices bacon
  • 1 cup carrot, chopped
  • 1/2 cup yellow onion
  • 2 teaspoons minced garlic
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 2 1/2 cups reduced-sodium chicken broth or stock
  • 1 cup water
  • 30 ounces canned low sodium chickpeas (garbanzo), rinsed and drained
  • 4 cups kale, chopped
  • 1/2 cup low-fat plain Greek yogurt
  • 1/2 lemon, cut into wedges

Preparation

  1. 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.
  2. Add the garlic, and cook for 1 minute, stirring constantly. Add paprika, cumin, and red pepper; cook for 30 seconds, stirring constantly.
  3. Stir in the chicken broth, water, and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
  4. Add the kale to the bean mixture. Cover and simmer for 10 minutes or until the kale is tender, stirring occasionally.
  5. 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