Quick Chickpea and Summer Vegetable Stew

Quick Chickpea and Summer Vegetable StewRecipe
Photo: Alex Farnum; Food Styling: Randy Mon
This light, simple stew is a great way to use a bounty of fresh summer vegetables in an easy one-pan meal.
Serves 4 to 6


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2 tablespoons olive oil
1 small onion, chopped
2 small carrots, cut into coins
1 qt. reduced-sodium chicken broth
1 can (15 oz.) chickpeas (garbanzos), drained and rinsed
2 small zucchini, cut into coins
1 small yellow squash, cut into coins
1 cup fresh or frozen corn kernels
1 teaspoon kosher salt
1/4 teaspoon pepper
1 cup cherry tomatoes, halved
1/2 bunch (6 oz.) thin asparagus, trimmed, cut into 2-in. pieces
1/4 cup thinly sliced fresh basil leaves


Total: 30 Minutes

1. Heat oil in a medium pot over medium heat. Cook onion until translucent but not browned, about 7 minutes. Add carrots and cook until slightly softened, 3 to 4 minutes.

2. Stir in broth, chickpeas, squashes, corn, salt, and pepper and bring to a boil. Reduce heat and simmer 2 minutes, then stir in tomatoes and asparagus and cook until squashes are tender but not mushy, about 3 minutes more. Ladle into bowls and garnish with basil.

Created date

May 2012

Nutritional Information

Calories 190
Caloriesfromfat 28 %
Protein 8.4 g
Fat 5.8 g
Satfat 0.8 g
Carbohydrate 29 g
Fiber 5.9 g
Sodium 853 mg
Cholesterol 0.0 mg