Braised chickpeas with zucchini and pesto

Name: Braised chickpeas with zucchini and pesto
Cuisine: Italian, European, Mediterranean
Ingredients: 2 cans chickpeas; 1,5 cups vegetable broth; 4 thinly sliced garlic cloves; 1 onion; 1,5 tsp salt; 1/4 tsp red pepper flakes; 500g fresh zucchini; 1/4 cup olive oil; 1/4 cup pesto; 1 cup burrata; Grated parmesan; Bread to serve

3 steps

Updated at: Tue, 23 Jul 2024 08:22:26 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories484.6 kcal (24%)

Total Fat31.8 g (45%)

Carbs35.1 g (13%)

Sugars4.6 g (5%)

Protein19.1 g (38%)

Sodium1822.2 mg (91%)

Fiber10.7 g (38%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2cans chickpeas

1 ½ cupsvegetable broth

4garlic cloves

thinly sliced

1onion

1 ½ tspsalt

¼ tspred pepper flakes

500gfresh zucchini

¼ cupolive oil

¼ cuppesto

1 cupburrata

grated parmesan

bread

to serve

Instructions

Step 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.

Step 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.

Step 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.