Chickpeas al Limone With Burrata
Inspired by the jaunty pasta dish, spaghetti al limone, here’s a new way to make a memorable meal from humble cans of chickpeas; just add lemon, olive oil and Parmesan. The chickpeas are braised in their own sweet and nutty brine, also known as aquafaba, which becomes thick and silky as it cooks down. Much like starchy pasta cooking water, the aquafaba helps the lemon juice and oil emulsify into a silky sauce. Burrata adds another touch of richness and creaminess to this already elegant dish, but you could easily swap a jammy egg in its stead. Eat these beans with bread, to mop up the lemony sauce.
Prep Time
0h 10m
Cook Time
0h 15m
Ingredients
10
Yield
4 servings
Calories
958.5 kcal
Method
Step-by-step instructions
Heat a deep, medium skillet or pot over medium-high. When hot, drizzle with 1 tablespoon of olive oil; add the garlic and cook until fragrant, 15 to 30 seconds. Stir in the chickpeas and their brine, then bring to the boil. Let the brine bubble rapidly until it has reduced and thickened, 8 to 10 minutes. Reduce heat to low, add the lemon zest and stir for 1 minute.
Meanwhile, to a large bowl, add the lemon juice, Parmesan and the remaining ¼ cup of olive oil.
Add the chickpeas and the reduced brine to the Parmesan-lemon mixture and stir continuously until the cheese has melted and the sauce is thick but still loose. Taste and season with salt and pepper.
To serve, divide among bowls and drizzle with more olive oil. Tear the burrata over the top and sprinkle with the basil leaves and more Parmesan. Serve with bread.
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