Spinach and Garbanzo Skillet

Ingredients

• 0.3 cup almonds toasted sliced
• 3 cups baby spinach fresh chopped
• 15 ounces garbanzo beans rinsed drained canned
• 0.5 teaspoon cornstarch 
• 1 tablespoon basil dried fresh minced
• 1  garlic clove minced
• 1 teaspoon honey 
• 1 tablespoon olive oil 
• 0.1 teaspoon pepper 
• 2  plum tomatoes chopped
• 1 tablespoon rice vinegar 
• 2 tablespoons water 
• 1 medium to 3 sized squashes yellow cut in half lengthwise, then into 1/4-inch slices

Equipment

• bowl
• frying pan
• wok

Directions

1. 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.
2. 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.
3. Sprinkle with almonds.
4. Serve immediately.