Quick Chickpea And Summer Vegetable Stew

• 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

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

olive oil, onion, carrots, chicken broth, chickpeas, zucchini, yellow squash, corn, kosher salt, pepper, cherry tomatoes, thin, fresh basil

Taken from www.myrecipes.com/recipe/quick-chickpea-summer-vegetable-stew (may not work)