A good olive oil makes all the difference in this simple green-hued skillet. If you can’t find green garbanzo beans, use chickpeas or edamame instead.
Green Garbanzo Bean Skillet
3 tablespoons (45mL) extra-virgin olive oil, plus more for finishing
1 1/2 cups (360mL)) finely chopped yellow bell pepper
1 cup (240mL) finely chopped yellow onion
1 cup (240mL) finely chopped celery
1 cup (240mL) chopped asparagus
2 cloves garlic
2 cups (480mL) packed baby spinach
1 1/2 cups (360mL) cooked green garbanzo beans
1/2 cup (120mL) sliced sundried tomatoes
1 teaspoon (5mL) dried oregano
A couple splashes white balsamic vinegar
Fine sea or Himalayan salt to taste
Red chili flakes, to taste
Heat the olive oil in a skillet over medium-high heat. Add the pepper, onion, and celery. Cook until softened, about 6 minutes. Add the asparagus and garlic. Cook for about 2 minutes, until the asparagus is tender.
Add the spinach, garbanzo beans, sundried tomatoes, and oregano. Stir to mix, cooking until the spinach is wilted. Add a few splashes of vinegar, cooking until evaporated, about 1 minute.
Season with salt and chile flakes to taste. Serve warm or at room temperature, tossing with additional olive oil before serving.