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Braised Chickpeas With Zucchini And Pesto
Ingredients
- 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
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