Braised courgette & chickpeas with burrata

Ingredients

2 15-ounce cans of chickpeas, drained and rinsed

1 1/2 to 2 cups vegetable broth

4 garlic cloves, thinly sliced

1 large yellow onion, halved and thinly sliced

1/4 teaspoon red pepper flakes

1 1/2 teaspoons salt

1 pound courgettes, quartered lengthwise, thinly sliced

1/4 cup olive oil

1/4 cup prepared or store-bought basil pesto

8 ounces of burrata or 1 cup fresh ricotta

Grated parmesan cheese, to finish

Sliced sourdough or country bread, grilled or toasted

Directions

I didn't change anything from the original method, so head over to https://smittenkitchen.com/2024/07/braised-chickpeas-with-zucchini-and-pesto/ for the how to.

We ate ours with toast to scoop the braise onto.

On one occasion we didn't have basil, so made a pesto with parsley and oregano, which was equally delicious.