AfricaineDîner

Garbanzo Beans & Greens

Name: Garbanzo Beans & Greens
Total time: 45 min
Yield: 4
Cuisine: Africaine
Ingredients: 3 strips bacon; 1 cup chopped carrots (about 3 medium); 1 medium onion, chopped; 2 garlic gloves, minced; 1 teaspoon smoked paprika; 1/4 teaspoon kosher salt; 1/2 teaspoon cumin; 1/2 teaspoon crushed red pepper; 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,; 1Cook 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.); 2Crumble bacon and set aside.; 3Add chopped carrot and onion to bacon fat (still over medium heat). Cook for about 4-5 minutes, stirring.; 4Add garlic and stir for a minute or so longer.; 5Add paprika, salt, cumin and crushed red pepper and stir for about 30 seconds.; 6Turn 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.; 7Add kale and cover the mixture and simmer for about 10 minutes.; 8Sprinkle in bacon crumbles (if desired) and stir.; 9Top with desired toppings. Serve with pita, naan or crusty bread for a delicious meal.

Garbanzo Beans & Greens requires roughly 45 minutes from start to finish. This recipe makes 4 servings with 739 calories, 44g of protein, and 39g of fat each. For $4.94 per serving, this recipe covers

45 min 4 servings 559 kcal / servings

Macronutrients

Compact view of the recipe's protein, carbs and fat.

3 macros

Protein

13g

9 % des calories

Carbs

75g

54%

54 % des calories

Fat

23g

37%

37 % des calories

#lunch#main course#main dish#dinner

Ingredients

3 strips bacon
1 cup chopped carrots (about 3 medium)
1 medium onion, chopped
2 garlic gloves, minced
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/2 teaspoon cumin
1/2 teaspoon crushed red pepper
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,
1Cook 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.)

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Garbanzo Beans & Greens

Macronutrients

Ingredients

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