Quick Chickpea and Summer Vegetable Stew

Name: Quick Chickpea and Summer Vegetable Stew
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 170 grams 1/2 bunch thin asparagus, trimmed, cut into 2-in. pieces; 425 grams can chickpeas (garbanzos), drained and rinsed; 2 smalls carrots, cut into coins; 237 milliliters cherry tomatoes, halved; 59 milliliters thinly sliced fresh basil leaves; 237 milliliters fresh or frozen corn kernels; 1 teaspoon kosher salt; 1 quart reduced-sodium chicken broth; 2 Tbsps olive oil; 1 small onion, chopped; 0 teaspoons pepper; 1 small yellow squash, cut into coins; 2 smalls zucchini, cut into coins

You can never have too many soup recipes, so give Quick Chickpean and Summer Vegetable Stew It is a good option if you're following a gluten free, dairy free, and vegetarian diet. Head to the store and pick up zucchini, chickpeas, olive oil, and a few other things to make it today. The Fourth Of July will be even more special with this recipe.

Instructions

Heat oil in a medium pot over medium heat. Cook onion until translucent but not browned, about 7 minutes.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Pot

Add carrots and cook until slightly softened, 3 to 4 minutes.

Ingredients you will need

Carrot

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.

Ingredients you will need

Asparagus