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Quick Chickpea and Summer Vegetable Stew





Total Time
30 mins

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

su-Quick Chickpea and Summer Vegetable Stew




Photo: Alex Farnum; Food Styling: Randy Mon
 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
Step 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.

Step 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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories190
% Daily Value *
Total Fat 5.8g8%

Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 853mg38%
Total Carbohydrate 29g11%

Dietary Fiber 5.9g22%
Protein 8.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.