Spinach And Garbanzo Skillet

• 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

1. In a
2. 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.
3. 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.

garlic, fresh basil, pepper, olive oil, garbanzo beans, then, cornstarch, water, rice vinegar, honey, baby spinach, tomatoes, almonds

Taken from www.tasteofhome.com/recipes/spinach-and-garbanzo-skillet/ (may not work)