Braised Chickpeas with Zucchini and Pesto

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 pound summer squash or zucchini, quartered lengthwise, thinly 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

Instructions

1. Place chickpeas and 1 1/2 cups broth in a large braiser or saucepan. Scatter garlic, onion, pepper flakes, salt, and zucchini on top and drizzle olive oil over. No need to stir.
2. Bring the ingredients to a simmer and cover with a lid to cook for 45 minutes total. However, at the 15-minute mark, remove the lid (but still, no need to stir yet). At the 30-minute mark, stir ingredients to evenly combine. If all of the liquid is gone from the pan or the chickpeas are sticking to the bottom, add remaining 1/2 cup broth.
3. Remove pan from heat and stir in pesto in dollops. Make divots for the burrata, using your fingers to tear it into chunks before nudging them into the pan. Finish with some parmesan and extra pepper flakes. Ladle into low bowls and serve with grilled bread.
4. Do ahead: Leftovers keep for 4-5 days in the fridge. If you’re planning ahead, I’d wait to add the finishes (burrata and parmesan) until the chickpeas have reheated.