Quick Chickpea and Summer Vegetable Stew

Ingredients

• 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

Preparation

1. 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. 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.