Spanish Beans and Greens Recipe | Dr. McDougall

Ingredients

• 6 Cups Vegetable broth
• 1 Onion, chopped
• 2 Carrots, chopped
• 2 Tsp Garlic, minced
• 1 Tsp Cumin
• 1/2 Tsp Ground cinnamon
• 1/2 Tsp Spanish paprika
• 1/2 Tsp Ground ginger
• 1/4 Tsp Ground coriander
• 1/4 Tsp Powdered saffron
• 1/8 Tsp Cayenne pepper
• 1 Bay leaf
• 2-15 Ounce Cans Garbanzo beans, drained and rinsed
• 14.5 Ounce Can Chopped tomatoes
• 4 Cups Packed Chopped Dinosaur kale