Photo: Alex Farnum; Food Styling: Randy Mon
Total Time
30 Mins
Yield
Serves 4 to 6

This light, simple stew is a great way to use a bounty of fresh summer vegetables in an easy one-pan meal.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

ChrissyScar's Review

MaryBethPino
June 26, 2014
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.

noelle71's Review

Zabella
April 20, 2013
N/A

Zabella's Review

ChrissyScar
July 18, 2012
Great use of summer veggies! Prep work takes a bit of time, but the fresh light taste is well worth it.

MaryBethPino's Review

noelle71
June 05, 2012
I love this recipe because of all of the vegetables! It takes little time and is delicious! My in-laws were over for dinner and loved it too. We ate it on a hot summer day in Miami and were completely satisfied (we let it cool down a bit more than we would usually would because of the heat outside but we loved it). You should try this recipe:)