Late Tomato & Squash Skillet Stew

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 2 medium yellow summer squash or zucchini
• 5 medium late-season tomatoes
• 1 can (15 oz), drained chickpeas
• 1 red bell pepper
• 1 medium yellow onion
• 4 garlic cloves
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 3 tbsp olive oil
• 1 cup vegetable broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup torn fresh basil
• for serving crusty bread

Instructions

1. 1Dice the onion and bell pepper; mince the garlic.
2. 2Cut the squash into half-moons and roughly chop the tomatoes, reserving any juices.
3. 3Heat olive oil in a wide deep skillet over medium heat.
4. 4Add the onion and bell pepper and cook 6 to 7 minutes until softened and lightly golden at the edges.
5. 5Stir in the garlic, smoked paprika, and oregano and cook 30 seconds until aromatic.
6. 6Add the squash and cook 4 minutes, stirring occasionally, until it just begins to soften.
7. 7Tip in the chopped tomatoes with their juices, the drained chickpeas, broth, salt, and pepper.
8. 8Bring the mixture to a lively simmer, then reduce heat to medium-low and cook uncovered 12 to 15 minutes until the tomatoes break down into a chunky sauce and the squash is tender.
9. 9Taste and adjust seasoning; the stew should be brothy but spoonable.
10. 10Remove from heat and fold in most of the torn basil.
11. 11Ladle into bowls, top with remaining basil, and serve with crusty bread for dipping.