Quick Chickpea and Summer Vegetable Stew Recipe – Sunset Magazine
Quick Chickpea and Summer Vegetable Stew
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Cooking tools:
- Pot
- Chef's knife
- Cutting board
- Colander
- Can opener
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Mixing bowl
- Stove
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
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