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Quick Chickpea and Summer Vegetable Stew

MyRecipes
  • minutes
  • Serves

INGREDIENTS

2 tbsp

olive oil

1

small onion, chopped

2

small carrots, cut into coins

1 qt

reduced-sodium chicken broth

1 can

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 tsp

kosher salt

1/4 tsp

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