Chickpeas al Limone With Burrata

Ingredients

• 5 tbsp extra-virgin olive oil (divided, plus more for drizzling)
• 2 garlic cloves (finely chopped)
• 3 oz chickpeas (15-ounce cans, undrained (do not discard the brine))
• 1 tbsp lemon zest (from 1 large or 2 small lemons)
• 0.25 cup lemon juice (from 1 large or 2 small lemons)
• 1 cup Parmesan cheese (finely grated, plus more for topping)
• Salt and pepper (to taste)
• 8 oz burrata (drained)
• basil leaves (handful)
• Sourdough or baguette (for serving)

Steps

1. 1

   Heat a deep, medium skillet or pot over medium-high heat. Once hot, drizzle in 1 tablespoon of the olive oil.

2. 2

   Add the finely chopped garlic to the skillet and cook until fragrant, approximately 15 to 30 seconds, being careful not to burn it.

3. 3

   Stir in the 3 cans of chickpeas along with all of their brine (aquafaba). Bring the mixture to a boil.

4. 4

   Allow the brine to bubble rapidly until it has reduced and thickened into a silky consistency, which should take about 8 to 10 minutes.

5. 5

   Reduce the heat to low. Stir in the lemon zest and cook for 1 minute to release the oils.

6. 6

   While the chickpeas are reducing, prepare the sauce base in a large bowl by whisking together the lemon juice, 1 cup of finely grated Parmesan, and the remaining 1/4 cup of olive oil.

7. 7

   Transfer the hot chickpeas and their reduced brine into the bowl with the Parmesan-lemon mixture. Stir continuously until the cheese has completely melted and the sauce is thick and emulsified, but still loose enough to coat the beans.

8. 8

   Taste the mixture and season with salt and pepper as needed.

9. 9

   To serve, divide the chickpeas among four bowls. Drizzle each with a bit more olive oil. Tear the drained burrata over the top of each bowl, then garnish with fresh basil leaves and an extra sprinkle of Parmesan. Serve immediately with sourdough or baguette for mopping up the sauce.

Notes

If you don't have burrata, you can substitute with a jammy (soft-boiled) egg for a similar creamy effect. The aquafaba (chickpea liquid) is essential here as it acts like starchy pasta water to emulsify the sauce.

Nutrition per serving

• main
• vegetarian
• 30-minute-meal
• one-pot
• high-protein
• dinner
• lunch