garbanzo beans and greens

my friend jennifer sent this recipe to me and it sounded so perfect for a drizzly evening. i headed out to harry's and picked up a few things and braved making this for my family. sam is not the biggest kale fan. he's for sure a meaty meat man. i'm trying to incorporate more vegetarian meals in to our repetoir or atleast less meat-centric dishes. the bacon in this recipe helped scoot it past the radar. i got the thumbs up. super simple and fun to cook...

garbanzo beans and greens

adapted from cooking light

ingredients

3 slices of turkey bacon (make sure it is all natural and nitrate free)
1 cup chopped carrot
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon chili powder
1/4 teaspoon redmond's real salt
1/2 teaspoon tumeric
1/2 teaspoon crushed red pepper
2 1/2 cups organic chicken broth
1 cup water
2 (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
4 cups chopped fresh kale
1/2 cup organic plain whole milk greek yogurt
4 lemon slices

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 chili powder, 1/4 teaspoon salt, tumeric, 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.