Recipes
Braised Chickpeas and Summer Squash with Chili's, Pesto and Burrata
A stewy summer dish, packed with flavour - perfect for a rainy afternoon lunch or comforting dinner! This recipe has been adapted from a recipe from one of my favourite cooking blogs "Smitten Kitchen".
Ingredients
(Serves 4)
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2 cans of chickpeas, drained and rinsed (I prefer to use dried chickpeas that have been soaked and cooked)
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1 1/2 to 2 cups vegetable broth (chicken broth also works if that's what you have)
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4 garlic cloves, thinly sliced
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1 large yellow onion, halved and thinly sliced
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2 red hot chili peppers (seeds left in)
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1 1/2 teaspoons kosher salt
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1 large or 2 small summer squash
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1/4 cup olive oil
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1/4 cup basil pesto
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8 ounces of burrata or 1 cup fresh ricotta
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Grated parmesan cheese, to finish
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Sliced country bread or fresh focaccia, grilled or toasted
Directions
1. Place chickpeas and 1 1/2 cups broth in a large Dutch oven or saucepan.
2. Add garlic, onion, red chili peppers, salt, and summer squash over top and drizzle olive oil over. No need to stir.
3. Bring the ingredients to a simmer and cover with a lid to cook for 45 minutes total. At the 15-minute mark, remove the lid (still no need to stir yet).
4. 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.
5. 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 red pepper flakes.
6. Ladle into low bowls and serve with grilled bread. Enjoy!!
