Jan 22
Chickpeas are braised in broth and olive oil with zucchini, onion, and garlic until they’re plump and almost falling apart, then we stir in
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
Sliced sourdough or country bread, grilled or toasted
