Spinach And Garbanzo Skillet Recipes

Steps:

• 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.

Steps:

• In a large skillet over medium-high heat, heat the oil. Add the onions and cook until softened and browning, about 3 minutes. Add the kale and cook until wilted, about 1 minute. Add the chickpeas and tomatoes and stir to combine. Cook until the tomatoes are simmering.
• In a small bowl, mix the cornstarch with 2 tablespoons water and add to the skillet. Add the garlic powder, onion powder, paprika, salt and pepper and mix well. Return the mixture to a simmer, then add the ketchup, mustard and tomato paste. Mix well, then stir in the stock. Add the noodles, stir to coat and bring to a simmer. Reduce the heat to medium low and cover with a lid. Cook, stirring occasionally, until the noodles are cooked through and the sauce has thickened, 10 to 12 minutes.
• Sprinkle the Cheddar over the top and cover the skillet to allow the cheese to melt, about 1 minute. Stir to mix in the cheese and serve warm in the skillet.

Steps:

• Blend broth, 1/2 cup beans, cream cheese and pepper in blender until smooth; set aside.
• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add spinach to reserved drippings; cook 3 to 5 min. or until spinach is slightly wilted, stirring occasionally.
• Stir in remaining beans and cream cheese mixture; cook 2 min. or until heated through, stirring occasionally. Top with bacon.

Steps:

• Heat oven to 425°F.
• Line shallow baking pan with foil; lightly grease foil. Toss garbanzo beans with 2 Tbsp. of the dressing. Place in prepared pan. Bake 10 to 15 min. or until crisp. Set aside.
• Cook bacon in large saucepan until browned. Add garlic; cook 2 min. or until softened. Drain. Add spinach to saucepan; cook 5 min. or until wilted, tossing lightly.
• Arrange spinach mixture on serving plate; top with garbanzo beans and drizzle with remaining dressing.

Steps:

• Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

Steps:

• Transfer 1/3 cup garbanzo beans to small plate. Using fork, mash beans to paste.
• Heat oil in heavy medium saucepan over medium-high heat. Add onion and sauté until beginning to brown, about 6 minutes. Add curry powder; stir 10 seconds. Add potatoes and stir to coat. Add broth, coconut milk, whole garbanzo beans and mashed garbanzo beans. Bring soup to boil. Reduce heat to medium-low and simmer uncovered until potatoes are tender, about 18 minutes. Add spinach; stir until spinach wilts, about 2 minutes. Season with salt and pepper.

Steps:

• Fry bacon in a big skillet until crisp; transfer bacon to a papertowel lined plate to drain; crumble and set aside.
• Reserve 1 tablespoon bacon drippings in skillet.
• Add vinegar to bacon drippings; bring mixture to a boil over medium-high heat; stir to loosen bacon particles.
• Add spinach to skillet; cook, stirring constantly for 1-2 minutes or until spinach becomes limp.
• Add in bacon, pecans, salt and pepper to taste, and sugar; stir to combine.
• Serve immediately.

Steps:

• 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.