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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

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.

Nutrition Facts

Amount Per Serving
Calories 190Calories from Fat 28
% Daily Value *
Total Fat 5.8g9%

Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 853mg36%
Total Carbohydrate 29g10%

Dietary Fiber 5.9g24%
Protein 8.4g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.