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Spinach and Garbanzo Skillet

 Spinach and Garbanzo Skillet
Whipped up by our Test Kitchen, this colorful combination of beans, summer squash, tomatoes and spinach makes a bright addition to any meal. Topped with roasted almonds and served warm, this tasty side dish is sure to be requested often!
4 ServingsPrep/Total Time: 30 min.


  • 1 garlic clove, minced
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 medium yellow summer squash, cut in half lengthwise, then into 1/4-inch slices
  • 1/2 teaspoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey
  • 3 cups chopped fresh baby spinach
  • 2 plum tomatoes, chopped
  • 1/4 cup sliced almonds, toasted


  • In a large nonstick skillet or wok, saute the garlic, basil and
  • pepper in hot oil for 30 seconds. Stir in beans and squash until
  • evenly coated with spices. Cover and cook for 4 minutes, stirring
  • three times.
  • In a small bowl, combine the cornstarch, water, vinegar and honey
  • until smooth. Stir into bean mixture. Cook and stir for 1-2 minutes
  • or until slightly thickened. Stir in spinach and tomatoes; heat
  • through. Sprinkle with almonds. Serve immediately. Yield: 4

2 of 2

Spinach and Garbanzo Skillet (continued)

Directions (continued)

  • servings.
Nutritional Facts: 3/4 cup equals 193 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 158 mg sodium, 24 g carbohydrate, 7 g fiber, 7 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1 fat.