Quick Chickpea and Summer Vegetable Stew Recipe

Posted by
Rate It!
Quick Chickpea and Summer Vegetable Stew
Add your photo!



  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.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 648.04 Kcal (2713 kJ)
Calories from fat 283.25 Kcal
% Daily Value*
Total Fat 31.47g 48%
Sodium 2224.33mg 93%
Potassium 1559.29mg 33%
Total Carbs 77.14g 26%
Sugars 19.91g 80%
Dietary Fiber 14.01g 56%
Protein 16.25g 32%
Vitamin C 41.2mg 69%
Vitamin A 1mg 33%
Iron 2.2mg 12%
Calcium 105mg 10%
Amount Per 100 g
Calories 114.9 Kcal (481 kJ)
Calories from fat 50.22 Kcal
% Daily Value*
Total Fat 5.58g 48%
Sodium 394.37mg 93%
Potassium 276.46mg 33%
Total Carbs 13.68g 26%
Sugars 3.53g 80%
Dietary Fiber 2.48g 56%
Protein 2.88g 32%
Vitamin C 7.3mg 69%
Vitamin A 0.2mg 33%
Iron 0.4mg 12%
Calcium 18.6mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 14.8
  • 17

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top