Garbanzo Beans & Greens

Photo: Zomppa

Ingredients

3 strips bacon

1 cup chopped carrots (about 3 medium)

1 medium onion, chopped

2 garlic gloves, minced

1/4 teaspoon kosher salt

1/2 teaspoon cumin

4 cups vegetable broth (depending on desired thickness)

15 oz. cans garbanzo beans, drained (if you’d prefer fresh, just pre-soak and cook them)

4 cups kale (or other hearty green), chopped or torn

Toppings: Plain Greek Yogurt (I get the 2%%), Feta crumbles,

Cook bacon in a dutch oven or soup pot on medium heat. Remove bacon with tongs and leave fat. (Alternatively, just heat olive oil or olive oil/butter combo in pan.)

Crumble bacon and set aside.

Add chopped carrot and onion to bacon fat (still over medium heat). Cook for about 4-5 minutes, stirring.

Add garlic and stir for a minute or so longer.

Add paprika, salt, cumin and crushed red pepper and stir for about 30 seconds.

Turn up the heat and add broth and beans. Bring to a boil. Reduce to a simmer and cook for 20 minutes, stirring every now and then.

Add kale and cover the mixture and simmer for about 10 minutes.

Sprinkle in bacon crumbles (if desired) and stir.

Top with desired toppings. Serve with pita, naan or crusty bread for a delicious meal.

New weekly column #Melissa@Market visits #farmersmarket where Chef M demos local produce-beans & greens today http://www.zomppa.com/?p=12501

if you’d prefer you can substitute 2 tablespoons olive oil (or one tablespoon olive oil, one tablespoon butter for that richness).

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Tuesday, April 12, 2011 - 7:09am

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