Fit 4 Mom- Los Angeles

Helping moms make strides in fitness, motherhood and life

Garbanzo Beans and Kale

on October 30, 2012

Thank you Eva for providing this delicious recipe!  I’m always looking for new ways to cook kale and this one is definitely a winner.


  • 2 center-cut bacon slices
  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp crushed red pepper
  • 2 1/2 cups chicken broth
  • 1 cup water
  • 2 cans chickpeas, rinsed and drained
  • 4 cups chopped fresh kale
  • 1/2 cup Greek yogurt
  • 4 lemon wedges


Cook bacon in a Dutch oven over medium heat until crisp.
Remove bacon from pan using a slotted spoon, and crumble.
Add carrots and onions to drippings in pan, and cook for 4 minutes, stirring occasionally.
Add garlic, and cook for 1 minute, stirring constantly.
Add paprika, salt, cumin, and red pepper; cook for 30 seconds, stirring constantly.
Stir in chicken broth, water and beans; bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally.
Add 4 cups kale to bean mixture. Cover and simmer for 10 minutes or until kale is tender, stirring occasionally.
Serve with yogurt, bacon and lemon wedges.


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