Quick Chickpea and Summer Vegetable Stew Recipe – Sunset Magazine

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