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Shared By Margot Miller

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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