I loved this recipe. I cubed my veggies, rather than coins and used vegetable broth. It was kind of soupy, so i strained the broth, and added whole wheat couscous... was just as good cold as it was hot. I will keep this one and make it over and over again using whatever vegetables are on hand.
Quick Chickpea and Summer Vegetable Stew
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.
Yield: Serves 4 to 6
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Amount per serving
- Calories: 190
- Calories from fat: 28%
- Protein: 8.4g
- Fat: 5.8g
- Saturated fat: 0.8g
- Carbohydrate: 29g
- Fiber: 5.9g
- Sodium: 853mg
- Cholesterol: 0.0mg
- 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
- 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.
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