Ingredients
- 5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 2 garlic cloves, finely chopped
- 3 (15-ounce) cans chickpeas, undrained
- 1 tablespoon lemon zest, from 1 large or 2 small lemons
- ¼ cup lemon juice, from 1 large or 2 small lemons
- 1 cup finely grated Parmesan, plus more for serving
- Salt and black pepper
- 8 ounces burrata, drained
- 1 handful fresh basil leaves
- Sourdough or baguette, for serving
Instructions
1
Heat a deep medium skillet or pot over medium-high. Add 1 tablespoon olive oil, then add the garlic and cook until fragrant, 15 to 30 seconds. Stir in the chickpeas with all their brine and bring to a boil. Let the liquid bubble rapidly until reduced and thickened, 8 to 10 minutes. Reduce the heat to low, add the lemon zest, and stir for 1 minute.
2
Meanwhile, combine the lemon juice, finely grated Parmesan, and remaining ¼ cup olive oil in a large bowl.
3
Add the hot chickpeas and reduced brine to the Parmesan-lemon mixture. Stir continuously until the cheese melts and the sauce becomes thick, silky, and still slightly loose. Taste and season with salt and black pepper.
4
Divide among serving bowls and drizzle with additional olive oil. Tear the burrata over the chickpeas and finish with basil leaves and more Parmesan. Serve immediately with sourdough or baguette for mopping up the sauce.
💡 Chef's Tips
- Keep the aquafaba: Do not drain the chickpeas. Their starchy brine thickens and emulsifies the lemon and olive oil into a silky sauce.
- Reduce vigorously: A rapid boil concentrates the chickpea brine quickly, but stir occasionally to prevent sticking.
- Add cheese off the heat: Combining the hot chickpeas with Parmesan in a bowl helps the cheese melt smoothly instead of clumping.
- Burrata alternative: A soft, jammy egg can replace the burrata.
- Serve with bread: Crusty sourdough or baguette is ideal for absorbing the lemony sauce.
- Nutrition: Approximately 959 calories and 50 grams of protein per serving.
Main Course
Italian-Inspired
Quick