Braised courgette & chickpeas with burrata
From https://smittenkitchen.com/2024/07/braised-chickpeas-with-zucchini-and-pesto/Â
Serves 3-4
Vegetarian possible (depending on the cheese) gluten free possible
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.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)