Photo: Alex Farnum; Food Styling: Randy Mon
Total Time
30 Mins
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

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

April 20, 2013

Zabella's Review

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

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:)