Garbanzo Beans and Greens

2  center-cut bacon slices
1  cup  chopped carrot
1/2  cup  chopped onion
2  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  cups  fat-free, lower-sodium chicken broth
1  cup  water
2  (15-ounce) cans organic chickpeas (garbanzo beans), rinsed and drained
4  cups  chopped fresh kale
1/2  cup  plain 2% reduced-fat Greek yogurt
4  lemon wedges (optional)

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.

Substitute escarole or another hearty green like collards if you don't like kale. Serve with torn baguette bread to soak up all the tasty juices.
Total: 45 minutes
Yield: 4 servings
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