Market Vegetable Potluck Stew

Market potlucks thrive on whatever the stalls offer at season’s end, a spirit this Mediterranean stew embraces. Late tomatoes, fennel, and a crisp apple mingle with chickpeas and rosemary in one welcoming pot.

Serves 6 · 25 min prep · 45 min cook

Estimate for one serving

• 280 cal
• 10g protein
• 42g carbs
• 10g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 medium yellow squash
• 2 medium zucchini
• 4 large late-season tomatoes
• 1 large crisp apple
• 1 fennel bulb
• 3 carrots
• 1 large yellow onion
• 4 garlic cloves
• 3 tbsp olive oil
• 5 cups vegetable broth
• 15 oz canned chickpeas
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1/3 cup fresh parsley
• 1 tsp lemon zest
• 1 loaf crusty bread

Instructions

1. 1Dice the yellow squash and zucchini into bite-size chunks. Core and roughly chop the late tomatoes. Core and dice the apple.
2. 2Trim the fennel, reserve a few fronds for garnish, and slice the bulb thin. Peel and slice the carrots into coins. Dice the onion and mince the garlic.
3. 3Heat olive oil in a large Dutch oven over medium heat. Add the onion, fennel, and carrots. Cook 7 to 8 minutes, stirring occasionally, until the vegetables soften and smell sweet.
4. 4Stir in the garlic and cook 1 minute until fragrant. Add the squash, zucchini, tomatoes, and diced apple. Season with salt and black pepper.
5. 5Pour in the vegetable broth and tuck in the rosemary sprigs, thyme sprigs, and bay leaf. Bring the stew to a gentle boil.
6. 6Reduce heat to low, cover, and simmer 25 minutes until all the vegetables are tender and the broth tastes rich and aromatic.
7. 7Drain and rinse the chickpeas, then stir them into the pot. Simmer uncovered 8 more minutes so the stew thickens slightly and the chickpeas warm through.
8. 8Remove and discard the herb stems and bay leaf. Taste and adjust seasoning. Stir in most of the chopped parsley and the lemon zest.
9. 9Ladle into wide bowls, top with remaining parsley and reserved fennel fronds, and serve family-style with torn crusty bread for dipping. Perfect for a weekend potluck spread.