Quick Chickpea and Summer Vegetable Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This light, simple stew is a great way to use a bounty of fresh summer vegetables in an easy one-pan meal. 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 |
Directions:
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. 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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