Spinach and Garbanzo Skillet

Name: Spinach and Garbanzo Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 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

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!

Ingredients

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

Directions

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.

Nutrition Facts

3/4 cup: 193 calories, 9g fat (1g saturated fat), 0 cholesterol, 158mg sodium, 24g carbohydrate (6g sugars, 7g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable, 1 fat.

Originally published as Nutty Garbanzo Stir-Fry in Light & Tasty April/May 2005

Reviews

My Review

Click stars to rate

Average Rating:

middjett

Sep 17, 2014

This was very good. Had to make a few changes due to lack of ingredients. !st off, used zucchini. Dont care for the yellow squash. Was out of tomatoes, so I added a really thin sliced carot for color. Used pecans instead of almonds... its what I had on hand. I did have the spinach to add, but totally forgot about putting it in until everything was served. I will put it in next time. But was still very good without it. I love how the sauce was so mild you could still taste the vegis and beans with a hint of sauce flavor. This is a definate keeper.