Chickpea, Asparagus and Corn Saute'

"This is a Weight Watchers recipe for both the Core and Flex programs. Point value 3. I found it a bit bland and tweaked it with 2 packets of Splenda. I have also added a 14 ounce can of quartered artichoke hearts to this recipe. I've made some changes which I've mentioned at the end of the instructions."
photo by dojemi photo by dojemi
photo by dojemi
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
photo by dojemi photo by dojemi
Ready In:
4 cups




  • Heat the oil in a large nonstick skillet over nedium-high heat.
  • Add the garlic and cook, stirring constantly until fragrant, about 30 seconds.
  • Add the corn and cook, stirring occasionally, until lightly browned, about 2 minutes.
  • Add the asparagus and cook, stiring occasionally, until bright green, about 3 minutes.
  • Add the chickpeas and cook, stirring occasionally, until asparagus are tender, about 2 minutes.
  • Remove the skillet from the heat; stir in the tomatoes, onion, basil, salt and pepper.
  • Serve right away or at room temperature.
  • NOTE:

  • 1) I add the onions right after the garlic and saute' for about 5 minutes.
  • 2) I parboil the asparagus for 3 minutes prior to adding.
  • 3) I add the tomatoes at the very end once heat is turned off -- they stay plumper that way.

Questions & Replies

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  1. When I made this recipe, I added the onion to the garlic before adding the corn. I left the tomatoes out for my husband but added them for me. I also thought it was bland, but with salt and pepper added, it was great! I served over over brown rice (2 pts for 1/2 cup for all you WWs out there). I will definitely make this again! Oh, and it changed my husband's mind about aparagus...can't beat that!
  2. Why not just put my favorite bean in a pan with a bunch of my favorite vegetables? How could I not give this 5 stars? This was awesome, and very easy. I also added a can of quartered artichoke hearts. Had to leave out the basil for my BF but I added it to mine. I also added the onions with the garlic and the tomatoes at the end but did not parboil the asparagus because it was the thin kind. I served it room temperature as a salad with about a teaspoon of lemon juice and a tablespoon of cider vinegar. Omitted any sweetener. Thank you for this recipe, will be making this again.
  3. Such a beautiful dish! I did have to be careful with my asparagus, since my corn was starting to stick to the pan. I added a pinch of sugar but still thought it needed something more. Then, I added some homemade balsamic dressing (with honey) and it was perfect! Roxygirl



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