Late Tomato & Squash Vegetable Stew

Late-season tomatoes earn their keep in Mediterranean kitchens, where their concentrated sweetness anchors simple vegetable stews. Squash, chickpeas, and olive oil simmer together with basil and oregano into a warm one-pot dinner built for sharing.

Serves 6 · 20 min prep · 35 min cook

Estimate for one serving

• 210 cal
• 8g protein
• 28g carbs
• 9g fat

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Ingredients

• 2 medium yellow summer squash
• 2 medium zucchini
• 1.5 lb ripe late-season tomatoes
• 1 large yellow onion
• 4 minced garlic cloves
• 3 tbsp olive oil
• 3 cups vegetable broth
• 1 can (15 oz) drained chickpeas
• 1/2 cup torn fresh basil
• 2 tbsp chopped fresh oregano
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 tsp red pepper flakes
• for serving crusty bread

Instructions

1. 1Warm the olive oil in a large Dutch oven or heavy pot over medium heat until it shimmers.
2. 2Dice the onion and cook it in the oil, stirring often, until translucent and lightly golden at the edges, about 6 to 8 minutes.
3. 3Add the minced garlic and red pepper flakes and stir for 30 seconds until fragrant but not browned.
4. 4Chop the yellow squash and zucchini into hearty bite-size chunks and stir them into the pot so they pick up the onion flavor.
5. 5Roughly chop the late tomatoes, add them with their juices, and cook until they begin to break down and release liquid, about 5 minutes.
6. 6Pour in the vegetable broth and drained chickpeas, then season with salt, pepper, and chopped oregano.
7. 7Bring the stew to a gentle simmer, reduce heat to medium-low, cover partially, and cook 20 to 25 minutes until the squash is tender but still holds its shape.
8. 8Taste and adjust seasoning; the broth should taste bright from the tomatoes rather than heavy.
9. 9Remove from heat and fold in most of the torn basil so it wilts just slightly from residual heat.
10. 10Ladle into a wide serving bowl or individual bowls and top with the remaining basil.
11. 11Serve with crusty bread on the side for dipping and sharing at the table.