Für 4 Portionen

• 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.