Another great meal tonight! I made this recipe and served it over homemade mashed potatoes. I didn't love the way that the garbanzo beans tasted with the mashed potatoes, but other than that... this meal was great!
The Kale tasted really good after being cooked in the vegetable broth, and the hint of crushed red pepper added just the right amount of spice.
Ingredients:
2 Tbsp Olive Oil
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 vegetable 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 (or sour cream)
4 lemon wedges (optional)
The Kale tasted really good after being cooked in the vegetable broth, and the hint of crushed red pepper added just the right amount of spice.
Recipe for Garbanzo Beans and Greens
(Serves 4)
Ingredients:
2 Tbsp Olive Oil
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 vegetable 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 (or sour cream)
4 lemon wedges (optional)
Directions:
1. Add 1 cup carrot and chopped onion to olive oil 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 vegetable 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. Serve with 2 tablespoons yogurt and lemon wedges, if desired.
1. Add 1 cup carrot and chopped onion to olive oil 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 vegetable 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. Serve with 2 tablespoons yogurt and lemon wedges, if desired.
Recipe Credit:
http://www.myrecipes.com/recipe/garbanzo-beans-greens-50400000109639/
This looks amazing Da! I'm glad you are documenting your creations...and you even have ingredients at your fingertips...that's a concept (this sentimental moment is brought to you from WorldRaceMemoriesByCharlene. :0)
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