Quick Chickpea and Summer Vegetable Stew

Ingredients

• 6 oz asparagus trimmed cut into 2-in. pieces thin
• 15 oz chickpeas drained and rinsed canned (garbanzos)
• 2 small carrots cut into coins
• 1 cup cherry tomatoes halved
• 0.3 cup basil leaves fresh thinly sliced
• 1 cup corn kernels fresh
• 1 teaspoon kosher salt 
• 1 qt chicken broth reduced-sodium
• 2 tablespoons olive oil 
• 1 small onion chopped
• 0.3 teaspoon pepper 
• 1 small baby squash yellow cut into coins
• 2 small zucchini cut into coins

Equipment

• bowl
• ladle
• pot

Directions

1. Heat oil in a medium pot over medium heat. Cook onion until translucent but not browned, about 7 minutes.
2. Add carrots and cook until slightly softened, 3 to 4 minutes.
3. 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.