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
Total:
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

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

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.
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