Chickpeas al Limone With Burrata

By Hetty Lui McKinnon · cooking.nytimes.com

4 servings

Chickpeas braised in reduced lemony brine, stirred into a Parmesan sauce and topped with torn burrata.

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1 tablespoon extra-virgin olive oil (for the skillet)	Cook garlic in oil, 15-30 sec	Add chickpeas, boil & reduce brine, 8-10 min	Add lemon zest, stir 1 min	Stir chickpeas into sauce until thick	Season with salt & pepper	Divide into bowls, drizzle with oil	Top with torn burrata, basil & Parmesan, serve with bread
2 garlic cloves, finely chopped
3 (15-ounce) cans chickpeas, undrained
1 tablespoon lemon zest (from 1 large or 2 small lemons)
60 ml lemon juice (from 1 large or 2 small lemons)	Whisk lemon juice, Parmesan & oil
1 cup finely grated Parmesan
60 ml extra-virgin olive oil (remaining, for the bowl)
Salt and pepper
Extra-virgin olive oil, for drizzling
225 g burrata, drained
Handful basil leaves
Parmesan, for topping
Sourdough or baguette, for serving

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