Quick Chickpea and Summer Vegetable Stew
This light, simple stew is a great way to use a bounty of fresh summer vegetables in an easy one-pan meal.
- Time: 30 min
Source: Sunset Magazine
Ingredients
- tablespoons olive oil
- small onion, chopped
- small carrots, cut into coins
- qt. reduced-sodium chicken broth
- can chickpeas , drained and rinsed
- small zucchini, cut into coins
- small yellow squash, cut into coins
- fresh or frozen corn kernels
- teaspoon kosher salt
- teaspoon pepper
- cherry tomatoes, halved
- bunch thin asparagus, trimmed, cut into 2-in. pieces
- thinly sliced fresh basil leaves