We loved this great rustic dish very much.
I used fat low diced bacon and replaced the kale with Belgian endivie as I had some on hand yet that I had to use, but I followed the recipe as described.
The toppings (yogurt and bacon) made this dish more attractive and appealing.
For garnishing and for taste I topped the dish with some fresh coriander leaves.
Thanks a lot for this wonderful meal!
2 slice bacon, center cut
1 c carrot, chopped
1/2 c onion, chopped
2 clove garlic, minced
1 tsp paprika
1/4 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp crushed red pepper flakes
2 1/2 c chicken broth, low sodium
1 c water
2 can(s) garbanzo beans (chickpeas), 15 oz, rinsed and drained
4 c kale, fresh, chopped
1/2 c greek yogurt, plain
4 lemon wedges (optional)
Source: http://www.justapinch.com/print/main-course/main-course-other-main-course/garbanzo-beans-and-greens.html by Lynette