Braised Chickpeas with Zucchini and Pesto

• servings: 4 servings
• total time: 1 hour

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 kosher salt

1.5 pounds summer squash or zucchini, quartered lengthwise, sliced

1/4 cup olive oil

1/4 cup prepared or storebought 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

Drain and rinse chickpeas. Add to one pan or cast iron pan.

Add 1 cup broth.

Slice and scatter garlic, onion, pepper flakes, salt, and zucchini on top and drizzle olive oil over. No need to stir.

Bring the ingredients to a simmer. Cover with a lid to cook for 15 minutes.

Make pesto: blitz basil leaves, miso, and olive oil.

Remove the lid (but still, no need to stir yet) for 15 minutes.

Stir ingredients to evenly combine. Raise heat level if there is lots of liquid, so it boils off.

Remove pan from heat, there should still be some liquid sloshing around.

Smear the pesto on top.

Make divots for the burrata, using your fingers to tear it into chunks before nudging them into the pan.

Finish with lots of shaved parmesan and extra pepper flakes.

Ladle into low bowls and serve with grilled bread.

Notes

Wait to add the finishes (burrata and parmesan) until the chickpeas have reheated.