Spinach and Garbanzo Skillet

Vegetarian
Gluten Free
Dairy Free
Very Healthy
Health score
80%
Spinach and Garbanzo Skillet
30 min.
4
187kcal

Suggestions

This spinach and garbanzo skillet is a quick and easy vegetarian dish that's perfect for a weeknight meal. It's packed with flavor and texture, with the combination of tender garbanzo beans, fresh spinach, and crunchy almonds. The beans and spinach provide a good source of plant-based protein, while the almonds add a satisfying crunch and healthy fats. This dish is also gluten-free and dairy-free, making it a great option for those with dietary restrictions.

The recipe comes together in just 30 minutes, making it a convenient choice for busy weeknights. The simple ingredients are likely already in your pantry and fridge, and the preparation is straightforward. The result is a flavorful and nutritious dish that the whole family will enjoy.

The health score of 80% speaks for itself - this dish is a nutritious and well-balanced option. The variety of vegetables provide a good source of vitamins and minerals, while the beans add plant-based protein and fiber. The almonds contribute healthy fats and a satisfying crunch. This dish is not only delicious but also provides a good balance of nutrients to fuel your body.

Whether you're looking for a quick and easy weeknight meal or a nutritious and flavorful dish to add to your repertoire, this spinach and garbanzo skillet is a great choice. It's a simple yet satisfying option that's sure to become a go-to in your meal rotation.

Ingredients

  • 0.3 cup almonds toasted sliced
  • cups baby spinach fresh chopped
  • 15 ounces garbanzo beans rinsed drained canned
  • 0.5 teaspoon cornstarch 
  • tablespoon basil dried fresh minced
  •  garlic clove minced
  • teaspoon honey 
  • tablespoon olive oil 
  • 0.1 teaspoon pepper 
  •  plum tomatoes chopped
  • tablespoon rice vinegar 
  • tablespoons water 
  • 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.

Nutrition Facts

Calories187kcal
Protein16.64%
Fat39.61%
Carbs43.75%

Properties

Glycemic Index
79.15
Glycemic Load
5.55
Inflammation Score
-9
Nutrition Score
21.341304347826%

Flavonoids

Cyanidin
0.14mg
Catechin
0.07mg
Epigallocatechin
0.15mg
Epicatechin
0.03mg
Eriodictyol
0.01mg
Naringenin
0.24mg
Luteolin
0.17mg
Isorhamnetin
0.15mg
Kaempferol
1.49mg
Myricetin
0.13mg
Quercetin
1.11mg

Nutrients percent of daily need

Calories:186.98kcal
9.35%
Fat:8.73g
13.43%
Saturated Fat:0.99g
6.16%
Carbohydrates:21.69g
7.23%
Net Carbohydrates:14.47g
5.26%
Sugar:3.7g
4.11%
Cholesterol:0mg
0%
Sodium:317.42mg
13.8%
Protein:8.25g
16.5%
Vitamin K:131.96µg
125.68%
Manganese:1.45mg
72.31%
Vitamin A:2489.91IU
49.8%
Vitamin B6:0.71mg
35.48%
Fiber:7.22g
28.87%
Folate:94.79µg
23.7%
Vitamin C:19.26mg
23.34%
Magnesium:81.31mg
20.33%
Iron:3.33mg
18.51%
Vitamin E:2.77mg
18.45%
Copper:0.32mg
16.03%
Potassium:553.81mg
15.82%
Phosphorus:154.04mg
15.4%
Vitamin B2:0.21mg
12.53%
Calcium:110.05mg
11%
Zinc:1.31mg
8.75%
Vitamin B1:0.1mg
6.71%
Vitamin B3:0.99mg
4.95%
Vitamin B5:0.48mg
4.78%
Selenium:2.87µg
4.09%