Last summer, when my younger child joined my older child at sleepaway camp for a month for the first time, leaving us unmoored and a little restless, we made a list of restaurants we’d been meaning to try and friends we don’t see enough and took this task on like it was our job. I barely cooked once. By the end of the third week, everything hurt and we realized our template for a child-free life (going out late, cocktails on weeknights, and generally behaving despicably) was based on our age and energy level when we were last child-free, which (I’m sorry as this fact seems to upset you guys as much as it does his actual parents) was almost 15 years ago.
This year, I vowed to cook at home at least a little more for the sake of our general vitality. Plus, since it’s as hot as the surface of the sun and as humid as a swamp in NYC this July, eating decadent meals and fizzy drinks has lost, well, at least 10% of its usual luster.
But what do you cook when you don’t have your little Statler and Waldorf heckling you at the table with cantankerous opinions on what you have had the audacity to present them for dinner? Chickpeas, it turns out, and lots of zucchini. And we can’t get enough of this one.
Here, the chickpeas are braised in some broth and olive oil, with layers of onion, garlic, and thinly-sliced zucchini/summer squash, salt, and pepper flakes on top. For the first 15 minutes, we simmer it with the lid on, to soften the vegetables. For the next 30 minutes, we have the lid off but we only stir it 15 minutes before the end. At the 30 minute mark, the chickpeas are… nice! good, tasty. At 45 minutes, however, they’re heavenly, plump with all of the flavors in the pan and ready to collapse. To finish it, we stir in basil pesto, nestle torn chunks of burrata throughout, and scatter parmesan or pecorino over the top. Scoop this onto grilled hearty bread and revel, I mean, absolutely revel in the deliciousness before you.
Staub x Smitten Kitchen Braiser This pan, this braiser, the object of my decade-long cookware obsession, is finally back in stock! This spring, I announced that I was partnering with Staub to get them to bring back one of my favorite pans, this squat 4-quart Dutch oven I first bought in 2014 and have since cooked so many things in, it barely leaves my stove (you can see it here too!). Unfortunately, it sold out quickly twice but it’s back in stock again and I hope this means if you missed it in the spring, you get a chance to snag one now. You can watch a forge/factory tour I took last fall in France here. And you can order your own braiser here.
Video
Braised Chickpeas with Zucchini and Pesto
- 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
Bring the ingredients to a simmer and cover with a lid to cook for 45 minutes total. However, at the 15-minute mark, remove the lid (but still, no need to stir yet). At the 30-minute mark, stir ingredients to evenly combine. If all of the liquid is gone from the pan or the chickpeas are sticking to the bottom, add remaining 1/2 cup broth.
Remove pan from heat and stir in pesto in dollops. Make divots for the burrata, using your fingers to tear it into chunks before nudging them into the pan. Finish with some parmesan and extra pepper flakes. Ladle into low bowls and serve with grilled bread.
Do ahead: Leftovers keep for 4-5 days in the fridge. If you’re planning ahead, I’d wait to add the finishes (burrata and parmesan) until the chickpeas have reheated.
Notes:
Previously
6 months ago: French Onion Baked Lentils and Farro
1 year ago: Flaky Chocolate Cake
2 years ago: Plum and Cream Scone Cobbler
3 years ago: Deviled Eggs
4 years ago: Pasta with Pesto Genovese
5 years ago: Frozen Watermelon Mojitos
6 years ago: Corn Fritters and Bourbon Peach Smash
7 years ago: Hummus Heaped with Tomatoes and Cucumbers
8 years ago: Corn, Bacon and Parmesan Pasta
9 years ago: Tomato and Fried Provolone Sandwich
10 years ago: Easiest Fridge Dill Pickles and Grilled Peach Splits
11 years ago: One-Pan Farro with Tomatoes and Hot Fudge Sundae Cake
12 years ago: Bacon Corn Hash
13 years ago: Whole Wheat Raspberry Ricotta Scones
14 years ago: Mango Slaw with Cashews and Mint, Thai-Style Chicken Legs, Peach Blueberry Cobbler, and Scalloped Tomatoes with Croutons
15 years ago: Light Brioche Burger Buns, Blueberry Boy Bait, and Lemony Zucchini Goat Cheese Pizza
16 years ago: Chocolate Sorbet
17 years ago: Double Chocolate Layer Cake
I was just staring at my empty refrigerator when this recipe popped up! I miraculously have everything –except about a half pound of zucchini. Would a red pepper be weird in this?
I don’t think so! Right before I saw this recipe I’d actually just made a similar braise with fava beans, carrots, tomato, and dandelion greens. You can braise almost anything and it’ll be delicious.
I’ve been checking your site every week for 12! years now and I have all your books. I love to review the “…years ago” list and remember where my life was when those recipes dropped…As much I love your cooking and writing and share your tastes (mostly anyway, that banana tarte tatin probably isn’t ever happening at my house), it is your progression as a cook that has kept me following along as my family also grows, and grows older. Thanks for the courage to face so many ruthless dinnertime reviews and the skills to earn 5 stars once in awhile. Keep it up! Also, can’t wait to try this! My children also spurn chickpeas unless served as hummus or falafel but this is probs worth a few dramatic sighs lol
I need to make this for myself before my husband, who hates zucchini, comes home at the end of the week. Need to figure out a veggie substitution for when he is home.
I don’t love zucchini either but I think this would work well with broccoli, as long as you don’t overcook it.
Love this so much, already made it twice!
First from your stories post, but was a bit dry since I didn’t know about the broth yet but still excellent.
Second time was an “inspired by” version using some cilantro pesto I made months ago to avoid it going bad & stashed in the freezer but had no idea how to use it up, until NOW! I added a roasted poblano to the squash, swapped chickpeas for a can of white beans. Added my thawed cilantro pesto at the end with a healthy dose of both sliced and crumbled cojita cheese and a sprinkle of fresh cilantro (happened to have in hand) and it was amazing! Next time I’ll do a burrata & cojita combo with perhaps a squeeze of lime.
Perfect one-pot, filling, vegetarian dinner from what I can imagine many variations could be made!
Thanks so much Deb!
That variation sounds amazing!!
I also dislike zucchini and especially dislike yellow squash, but made this today anyways and loved it. I let it cook an extra with the lid on, and after I did all of the other cooking steps, the vegetables had broken down enough to become almost a sauce for the chickpeas (so no big bites of zucchini, hooray). The flavors are truly excellent.
Oh that is so funny, that is EXACTLY what I am doing! I’ve had this recipe bookmarked for weeks to make today.
Hi Deb, question! If I wanted to use dried beans, and I know how to cook them and all that, how much should I use dried to yield the right amount cooked? Thanks!
For chickpeas usually 100g dried = 1 can
I weighed out 9 ounces dried chickpeas, and the dish came out perfect. (Also used the bean cooking liquid in lieu of vegetable broth.)
Yikes,
I remember when you did not have kids yet and mine were still home. How time flies.
Can you recommend any particular brand of vegetable broth ?
Better Than Bouillon is a favorite.
I also use Better Than Bouillon. I’m using their No-Chicken base here, it’s perfect for a golden vegetable broth. I also like their regular vegetable base; it’s much darker and heartier, great for heavier dishes.
Yes! Better than bouillon is what I prefer if not making my own
I’m not a runny yolk person, but this definitely looks like a candidate for the “put an egg on it” tag (particularly if one can’t get or is disinclined to burrata).
Oooh what a great idea, especially as I have all ingredients at home except the burrata !
Instructions are a bit confusing – do you remove at the 30 minute mark, or just stir and leave for the remaining 15 minutes?
It cooks for 45 minutes total, but I don’t stir it until 30 minutes.
Wait, this was confusing to me too—does the pesto go in at the stir, or after the last 15 minutes?
I put the pesto in at 30 minutes, then realized there was no mention of the last 15 minutes and maybe it was supposed to go in afterward. (But maybe not, since you don’t mention it among the finishes?) I ended up adding my ricotta right away and just gently heating everything to serve. It was completely delicious whether I went astray or not!
The pesto goes in after it’s done:
Just made this using the ricotta option for dinner! Very very easy and also delicious!
I agree with another commenter that the instructions were a bit confusing. I did 15 min covered, take off lid, 15 min uncovered, stir, 15 more min uncovered for a total of 45 min. Would have also liked a heat level guide but I worked it out.
It reminds me somewhat of your (july 3rd, 2018) zucchini ribbons and white beans, which is a favorite.
So this one will be on the menu soon too!
Thanks Debbie, it sounds like another succes👌
Sorry, it was 4 am when I typed this. Thanks Deb, not *Debbie.🙃
This sounds delish except for the chickpeas. lol I hate chickpeas. (hummus good, chickpeas ick!) What would be a good substitute?
White beans, canellini beans or something in that corner! 👌
Before I read the recipe, I thought the burrata were eggs. Now I’m wondering how it work with some eggs cracked into the divots a few minutes before removing from the heat…
Oh, my! I cannot wait to try this.
I sent this recipe to my husband who is not a very adventurous cook – he made it last night for dinner and it was one of our favorite meals all summer! Used ricotta instead of burrata (which we love, but it’s expensive). I want this every week now.
Just made this for our lunch. White beans and ricotta were what we had, along with the other ingredients. SO DELICIOUS! This one is a keeper. (I just should have made a loaf of rustic bread, which I will surely do next time.)
I’ve never made something the day of a post, but this one worked out that way. I added potatoes and used fancy ricotta and it was amazing. I have followed your blog for years and so many of your recipes are staples in our home.
Can you please clarify the temperatures for cooking? Should it be simmering the whole time or on medium low heat etc? Thanks!
It should be whatever temp on your stove keeps it at a low simmer.
Loved this! Great taste. I use Better than Bouillon also, here used chicken. Also ricotta. Keeper for sure
I made it exactly as written, although the burrata and pesto were on the side to please the masses. The chickpeas were incredible, but the zucchini was a little soggy. I may try it with different vegetables if I make it again (beefsteak tomatoes?) and/or run under the broiler to get a parmesan crunch on top.
We had this problem too, very soggy. In fact, we were shocked when the recipe talked about it being dry at 30 min. I wonder what went wrong?
I agree! But I ended up just pouring off a bit of the cooking liquid at the 45 minute mark, then turned up the heat a bit, the zucchini was totally mush but tasted good!
We made this tonight and really enjoyed it. The beans were really creamy. I do have to agree it was quite soggy. At the 45 minute mark the squash / zucchini was mush and there was still quite a bit if liquid. I increased the heat to boil it off – not sure if that was right or not. Still delicious, but may try less liquid, thicker vegetable slices or adding the squash later.
This was SO good! Used ricotta & all zucchini since I didn’t have a yellow squash.
I just made this with ricotta instead of burrata. It turned out really great and reminds me a lot of the simple village recipes from Greece for braised vegetables. I will definitely make it again.
Just made this for dinner tonight – so easy, so tasty! Definitely adding to my regular rotation!
Hi Deb –
I had a big pack of beautiful baby zucchini I couldn’t resist at the greengrocer a few days ago – and really needed to use them now –
So this was serendipity!
Only had one tin of chickpeas tho’ – and no burrata – but there were some feta and some goat’s cheese bits that needed to be used…
Was sceptical – no need however –
Was just as delicious as you said.
Quantity with only the one tin of chickpeas was just fine for the two of us – with some leftovers for tomorrow.
Will definitely be making this again when there’s seasonal zucchini or other squash in abundance.
Thank you!
This is delicious! I made it for dinner last night, and my husband said, “This is a keeper!”
This is a delight! I didn’t have burrata so I added a bit of sour cream and cream cheese that I had a bit of. We skipped the bread as this is filling on its own.Definitely pleased my teenage vegetarian kiddos!
Made this tonight for my husband and 3 small kids. The kids ate it and my husband devoured it. Served over ditalini for a full meal. . It was so flavorful and delicious. I ended up with too much liquid so next time I’ll go with 1 cup and adjust thereafter. I used ricotta which is watery too so that didn’t help. I used chicken broth in lieu of vegetable broth and while it was good, the flavor was too overpowering so will use less chicken broth. Nevertheless came out fantastic. Will be making again soon.
So much flavour for something so simple! Added to regular rotation.
I made this last night and it tasted great. Mine was very soupy so I chose to remove about a half cup of liquid before stirring in the pesto. Next time we’ll sub white beans for the chickpeas and saute the onions/garlic first to let the basil and veggie flavors stand out.
I really need the nutritional info for this recipe so I can calculate Weight Watchers points.
Wow! I made this last night and it’s amazing! This morning, I rummaged around my freezer and pantry and think I have enough ingredients to make another batch today (minus the burrata). This recipe is craveable and a keeper!!!
This was incredible. I was given some zucchini on the same day you posted this so it was kismet. I used ricotta, a little more parmesan than called for, and chicken stock because that’s what I had!
In a lazy pinch, I saute zucchini, yellow squash and onion with lots of black pepper and a pinch of any cheese. Just like my grandmother made.
Delicious! My 18 year old described it as “a hug for my insides.” ❤️
I was about to make the steak from your previous post but had a last-minute vegetarian guest so pivoted to this. Made as is, except used water instead of broth because I didn’t have any. It over-delivered! The burrata added such a luxurious creaminess. I might experiment adding oil-soaked breadcrumbs and broiling for a bit at the end next time. Thanks for such a great one to add to the repertoire!
Has anyone tried this with tomato and if so, how’d it go?
Super delicious and very simple/straightforward. My partner commented it reminds her of a chana masala, but make it Italian! Love the flexibility of a chickpea and of a stew. Already looking forward to the leftovers.
Another winner! I made this for my best friend and I; it was a HIT!
Another Smitten Kitchen winner.
I had leftover burrata and zucchini from a neighbor to use up.
I used a combination of yellow and green squash plus one pattypan.
Chicken broth vs veggie broth and I only needed 1.5 cups.
How do I use dried chickpeas in this recipe which calls for canned chickpeas? I gave a big bunch of dried chickpeas their 8-hour soak yesterday. Do I need to cook them before I do this recipe? Or . . .what?
This is how I usually make chickpeas from dried: a really great pot of chickpeas. It will be easiest to finish cooking them before beginning this recipe.
Thank you!
Only needed 1.5c veg broth and served it with buffalo mozzarella and some grilled baguette slices. Great the first night, but I actually liked it even more leftover, served cold! It was just like bruschetta. Would definitely make again and try ricotta instead for a creamier spread.
I have been writing a thesis and solo parenting kids in summer and making way too many trays of frozen chicken strips. This was perfect-and used up all the things I already had! It was delicious brain food! Thank you!
I made this and it was stellar! I am transitioning into eating a more plant-based diet and this fit right in. I made it exactly as posted and I had to restrain myself at one bowl!
I love your plant-based recipes.
Same here… changing our eating plan to a more healthy diet. This was fabulous and had to use willpower to not eat more.
Unbelievably good. I made it over the weekend and it will be made again soon. I had some Swiss chard that I wanted to use up and I added it at the end. Thanks, Deb
I love this recipe! Thank you again Deb.
I used veggie Better than Bouillon which is quite salty. And store bought pesto. This resulted in the overall dish being too salty. But it was still super delicious.
So depending on your broth or pesto, maybe decrease salt added.
In case there’s others like me (and I imagine there are!) who dislike summer squash, this tasted DELICIOUS without. I did not substitute with another vegetable. I made using 1 can chickpeas, half an onion, and a little under 1 cup water instead of broth. I kept the pesto and burrata proportions as written. And still it was amazing! The umami factor is high with this one. We ate it a couple ways: served over arugula, served over toasted sourdough, and finally, directly from the pan! Wow, another keeper, Deb!
This rivals Deb’s chicken chili and her tangy chickpeas in ease and flavor. I sliced, stuck everything in a pan, and walked away (with two quick trips back to 1) uncover and then 2) stir) for 45 minutes. Stirred in pesto and sprinkled cheese and the whole skillet got inhaled by the family with rave reviews (and we are picky eaters who like a lot of flavor).
This is a winner Deb! Not the prettiest dish, but delicious. Even better the next day. Used ricotta both times.
I wanted to like this (veggie and legume forward, weeknight simple) but my chickpeas dissolved into mush. The texture and visuals were unappealing but the taste was pretty good still, just… mushy.
This was so good! The only changes I made were to use a bit less salt (1 tsp), and I threw in a bay leaf for the first 30 minutes. I also probably used more than 1 lb of zucchini. I cook for one, so this is a great meal prep option. It’s definitely going in the rotation!
Hi! Is the liquid supposed to completely absorb? I had a lot of liquid left after following the steps above of covering for 15 minutes, uncover no stir, etc.
No, a braise leaves a broth behind.
Made it for dinner last night! It was fantastic. Forgot to add the parmesan, but didn’t honestly feel it was missing anything.
Great recipe for a quick weeknight meal. Just added a quick salad on the side.
Thanks Deb!
Deb, what do think about putting Italian sausage on this one? Would the fennel come out fighting? Side note I love your recipes!
I’m sure it would be good!
I’m making this luscious looking dish tomorrow, then the following day making your zucchini bread.
I made this tonight, and halved it*, although my zucchini clocked in at about 12 oz rather than 8. My mom and I both were surprised at how flavorful it was, even before adding the pesto and cheeses. We both decided that the burrata isn’t necessary, it distracts from the delicious broth. We also kept the pesto (a hastily thrown together version minced by hand) on the side so we could add our ideal amount. My mom preferred without any pesto at all! She “felt like I was in some remote village in Italy”.
*I used better than bouillon veggie broth & only needed 3/4 cup
The unbreakability of the farro recipe gave me the confidence to make multiple swaps here. In case anyone else who is dairy-free or vegan is wondering if this recipe is worth making without cheese, I can vouch for its tastiness even without this seemingly critical ingredient. I stirred in a bit of sunflower seed butter and cashew butter for creaminess and then used liberal amounts of nutritional yeast at the table. (Less consequential changes: instead of whole chickpeas, I used chana dal, on hand because of the Ethereally Smooth Hummus recipe, and instead of pesto, I threw in a handful of chopped basil—both Italian and Thai, since that was what was available—and at the table added some pine nuts.) My omnivorous spouse and I agreed: very delicious and worthy of entering the regular rotation! Thanks for another keeper.
This was so delicious. I’d make it again exactly as written. Thanks Deb!
This looks absolutely delicious ! On the menu for Friday. In exact pan, too. Thanks for the double inspiration !
Chickpeas with Zucchini dish… Dear Heavens! It was out of this world! I gave it 5 stars out of 4. I do not like chickpeas at all. I couldn’t get enough with this recipe.
LOVE THIS
Loved it! Thanks Deb. With the garden producing zucchini, summer squash, and basil, this is a great way to use them all up!
In your “note” about it being a riff on the one pan farro…. Do you mean that I can make that recipe, subbing the same amount/weight of zucchini for tomato as written? Then, once that recipe is done follow the part for burrata, pesto, etc in the “new” recipe.
Use this higher amount (1 pound vs. 9 ounces) of zucchini and basically cook it exactly like this, just with farro and broth or water below. Follow the farro cooking time.
This was SO good. I made it with ricotta (wish I had burrata) and it worked really well. I made it precisely as written and I’ve eaten it the last few days.
Next time I think I’d sneak another zucchini in there because I just wanted MORE. Make this today, you won’t regret it!
This is phenomenal and my only regret is that I decided to half it. I highly recommend it! I also appreciate that the workload is primarily upfront which makes this doable with small kids/on a weeknight.
Made this tonight with leftover homemade butter beans instead of chickpeas, garlic scape pesto, pattypan squash from our CSA, and mini fresh mozzarella. It was delicious scooped up with homemade focaccia!
I made this tonight and it was so good! I had some wilting spinach that needed to be used up, so I added that in at the end. I bought some goat ricotta at my local market this week and it was great in this dish! Easy, healthy, and delicious!
I made this tonight and it was so good! I had some wilting spinach that needed to be used up, so I added that in at the end. I bought some goat ricotta at my local market this week and it was great in this dish! Easy, healthy, and delicious!
Please ask Zwilling to make your Staib braiser available for online purchase from Canada. I tried to buy one and could not as it only ships within USA
I made this tonight for house of zucchini skeptics and it was sooooo tastey. My husband and 2 sons are now zucchini converts. In a house where my boys are meat eaters and I’m a vegetarian, I’m always looking for yummy recipes that we all will enjoy…. and this was exceptional. I followed the recipe exactly and it turned out perfectly. I used really good Parmesan and homemade pesto….it was divine. Thank you for sharing!
I knew that I had to make this, being as we have zucchini that keeps on coming, and a good bit of pesto in the freezer from last year. What with zucchini and pesto, I figured that cannellini beans would be better than garbanzos–more Italian-ish. Well, second guessing Deb is not a game I should play, apparently. The dish was freaking delicious but the beans totally disintegrated. I bet garbanzos would not have. I used ricotta in the dish, because none of our local supermarkets seem to stock burrata, sadly. Still, don’t let lack of burrata stop you from making this dish. Also, if you have prime, beautiful, delicate young zucchini, save them for a dish where they’ll shine. Older, slightly sadder zucchini are just fine here, since they cook into the sauciness.
Thanks for your reference re: young zucchini vs old – I was just going out to find younger zucchini than I have on hand, thinking it would make a difference, but you’ve saved me the trip!
This sounds delicious but it’s the Statler and Waldorf reference that made my day. That’s what my sister in law and I have nicknamed our husbands.
Cooked my dried chickpeas in the insta pot in the morning while I was out walking my dogs. Made recipe as written and no mods needed. It’s truly delicious. 10/10
Just got all the ingredients and can’t wait to try this! I prefer my zucchini to have a fresh, just blanched sort of color/texture/flavor. I am concerned about 45 mins being too long for my liking for the zucchini and it ending up soggy. I’m thinking of adding it in at the 30 min mark, stirring and letting it simmer (lid off) for 15 mins and maybe starting with a little less broth. I don’t want it to be on too long so as to get soggy nor too short to emit liquid that doesn’t have time to evaporate.. While very unsmittenly fussy, I might also try sautéing the zucchini to desired texture and dryness separately then adding at the very end of the beans simmer time.. Anyone else tried this and have thoughts?
In this dish the zucchini, onion, and garlic braise into a flavorful meld around the beans, which then is further melded with the pesto. It’s more saucy than soggy.
Tysm for the response!
I ended up putting the zucchini in just for the last 15. It was the perfect texture for me and not too watery! The pesto was a great addition. It would be amazing with more, fresh basil on top too!
Just made this and boy did I revel. I used fresh mozzarella in place of burrito. Another winner and will definitely make again.
Burrata not burrito. 😄
I made this with a few modifications and it was a hit. Such a yummy and simple summer meal.
-Grated the zucchini
-Sautéed onions and garlic first with dried thyme (used more thyme)
-No burrata and I don’t love ricotta so just put a dollop of sour cream on top
Made for dinner tonight and it tastes delicious. Mine looked very soupy at the 45 min mark so i spooned off about about a cup of liquid, maybe more. Still had some liquid remaining so it was juicy but not drowning.
This is one of my new favorite summer recipes! My whole family loves it. Thank you!!
Wonderful! I used cannellini beans and chopped garlic scapes in lieu of garlic. Yellow squash and some kale/basil/scape pesto. Had some burrata I’d frozen a while back when I found myself with more than I could use so this was a perfect way to use that up. Made the whole shebang on the grill to avoid heating up my house, grilled bread alongside at the end. Everyone loved it.
Sounds SO good, will make it tonight. One question – do you use the burrata straight from the fridge or allow to come to room temperature first? (Though I think if room temperature you’d have told us…)
Many thanks!
Hi – this looks delicious. I am planning to make it this week. May I ask how you decide when to slice garlic and when to press it? I default yo pressing it because it’s easier, but some timed recipes call specifically for slicing it – like this one. Thanks!
Made this with sun-dried tomato pesto and mozzarella and ricotta. As per the usual, it came out amazing. That is the best part about your recipes, even with substitutions and forgotten ingredients and only half reading the recipe they still turn out delicious. Thank you!
I have dry chickpeas that are soaking right now and thinking of trying this recipe. Should I pre cook the chickpeas and then follow the recipe?
This was so delicious! I am not usually a fan of chickpea-forward recipes, so I was a little apprehensive, but I trust Deb ;) The chickpeas here don’t end up with a particular ‘chickpea’ flavor – they fully take on the onion/garlic/zucchini deliciousness.
I then made this a second time, without the pesto and burrata additions because I was out of both, and I still absolutely LOVE it. This recipe will be in my weekly rotation for the rest of the summer when zucchini is abundant :)
This was so good! “Delicious brothy things on bread” is one of my favorite categories of food. When I make it again, I’ll turn the heat up higher than a true simmer. I had the same issue as many other commenters with the dish being quite soupy from the liquid put off by the zucchini, but I turned up the heat to medium at the 30-minute mark and it cooked off by the end. The pesto and burrata really make it special.
My family+friends and I really enjoyed this! I basically followed the recipe, but with a few updates: 3 cans of chickpeas, doubled the garlic/onion/red pepper, and 3 pounds of zucchini/squash. Cooked for 1+ hours. I couldn’t initially fit all of the squash in the pan, so I added some of it ~15-20 minutes from the end of cooking time, and this worked out nicely – the squash added earlier mostly broke down, and the squash added later still had a little structure. I definitely did the pesto drizzle (adding it directly to the bowls we were eating from, and storing separately for leftovers). With the pesto, I didn’t even really find the cheese (parmesan or burrata) necessary (shocking, I know!) – we had it with both cheeses the first day, but didn’t bother to add it when reheating the leftovers. It’s delicious and rich and satisfying even without it. (Also, that makes it vegan, if you use/make a vegan pesto.)
Loved this! Upped the red pepper flakes in the cooking process, used pearl fresh mozzarella, and served over rice.
Couldn’t wait to make this for our guests tonight. Subbed mozzarella for ricotta and kept everything else the same. It was amazing and can only imagine how great it would be with ricotta or burrata. Even my chicken-loving husband loved this and said (for the first time) that chicken would not have made this better because it was perfect. Now, that’s some praise!
This was so DAMN good. I may try it with feta next time since I won’t be indulging in burrata every time I crave this… which now might be quite often!
I made this tonight for supper. Sooooooo good!!!! While I know fall is not here yet, it gave us that warm cozy feeling you long for in a fall recipe.
Blessings
This was very delicious! I made it in the rice cooker because of the heat wave – it just meant that I had to set the timer a little differently, but no real changes to the recipe.
Thanks, Deb!
This one did not disappoint! When I saw the pictures and description, I knew I had to make this. It was delicious!! Made no changes to the recipe, and it came out perfectly. Will be enjoying leftovers this week. Will definitely make this again.
This recipe is a knockout. The chickpeas are so tender and delicious!!! This is a great way to use summer zucchini. I also tossed in some baby spinach for extra vegetables. Love love love and will definitely be making this again.
I have phobia of soggy zucchini, so I sliced mine a bit more thickly. I added a thinly sliced Yukon gold and let the chick peas-onion- potato simmer for 15 minutes before adding the zucchini for the remaining 30. Burrata and pesto are a nice flavor punch and lux up an otherwise peasant cheap dish. Yummy.
This was delicious. We have lots of garden vegetables, including zucchini, basil, and others.
This was so delicious and seems very adaptable. Going into the summer rotation. Thanks again for another simple and satisfying recipe.
I loved this so much last week, I am making it again tonight. It keeps really well, in fact, I liked it even better the next day. Also, it fits into my Weight Watchers plan rather well – I reduce the olive oil but that’s it. Thank you!
So delicious. This definitely did something magical to the chickpeas. “Best chickpeas I ever had” said my husband.
Wow, this is so delicious. Just tasted it after stirring in the pesto 1/2 an hour ago, so haven’t even gotten the full effect of the burrata.
I made this exactly per recipe, changing burrata to buffalo mozzarella on day one and feta on day two, and it was simply spectacular. Both cheeses worked as replacement changing the dish subtly. Delicious, easy peasy to make and healthy. THANK YOU Deb!
This is fantastic and even better the next day. Next time I may add some sauteed or roasted cherry tomatoes. Toasted, crusty bread as an accompaniment is a must!
This was fantastic. One of those simple recipes that is much more than the sum of its parts. I started with dry chickpeas rather than canned and cooked them then stuck them in the fridge until I was ready to make this recipe. Otherwise I followed the recipe exactly and there’s nothing I would change.
I’m practically at a loss for words, this recipe is beyond delicious and so incredibly easy to make. My mind is blown and I can’t wait to eat the leftovers. Make this, don’t wait!
Stunning! Sounds banal but is very very tasty. I only had feta which worked perfectly
We LOVE this dish and I was wondering if it would freeze well?????
This dish was an instant hit in our house and is definitely a Keeper. :) We did it with your homemade ricotta (The only ricotta worth eating) and homemade pesto (score one for my basil plant actually thriving this year)
You never steer me wrong Deb. <3 Thanks for this delicious and easy dish.
oooh Just made this soooooo good! Ate it like soup and dipped sourdough bread into it. I sprung for the burrata cuz I wanted to be fancy but ricotta or mozzarella would also be delish! I really questioned it when I saw how much liquid it had but the flavor was so good!
Looks delicious! Is there any store-bought pesto brand that you’d recommend?
I don’t know if it’s available everywhere but I’ve found Gotham Greens brand pesto to be head and shoulders above others, truly tastes like homemade to me.
This is one of the best dishes I’ve ever made! It’s amazing & will be in my rotation from now on. My husband also loved it & said I should make this for parties from now on
I’m a big fan of your braised chickpea recipes. In the winter, I make the tangy braised chickpeas every couple of weeks.
I’m so glad I found this recipe with zucchinis for the summer months. We had it with ricotta, and it was perfect.
Very nice, though mine turned out smidge too salty, which I worried might happen with the suggested amount. When I make again (I SHALL make again–it’s a keeper), I’ll probably start with one teaspoon kosher salt and then taste and adjust.
Extremely delicious and easy. Definitely adding this recipe to the regular rotation. I’ll note that I don’t even think the burrata and parmesan are necessary! I had some leftover Kale Pesto (BA’s Kale pesto recipe), used it here — it was damn delicious. My 5YO ate it up too!
This recipe was absolutely disgusting. Your writing style is horrendous and cringey. I was cooking this with my friends and we got second hand embarrassment. The chickpeas were far too mushy and the texture was revolting. Take your blog down for this embarrassment. Never write or make a recipe again.
What an unnecessary and unkind thing to say. Perhaps it was cook’s error. I’ve made this several times and it has always been a hit…even with the less healthy eaters of the family.
Maybe you just have bad taste…
Meehan I have been following her journey since the beginning and love her recipes. We all know Deb is amazing. As soon as I saw her post I realized she was trolling. Not worth the effort of even acknowledging. Stay your sweet self and ignore her
I just saw this on Instagram and thought I would share.. https://www.instagram.com/reel/C-99P4Hup9S/?igsh=YzB3eHVnbzVza251
Gigi, you are right. Rudeness for the sake of rudeness drives me batty,but I see what you’re saying. Thank you for the reminder.
I suspect I should consult the Google for this, but any suggestions on substituting green lentils for the chickpeas? I really only like chickpeas when turned into hummus (and I curse you for the “peel them” suggestion the same way I curse my friend who introduced me to expensive skin care…). The farro with tomatoes is one of my go-tos so I can certainly use that substitution, but it seemed like the lentils could work well though I’m fuzzy on volume/liquid.
(And bc I scrolled and saw a vile comment, please know I very much appreciate your writing and your recipes.)
Ha, thanks! I think it could work, just less liquid needed and if they’re already cooked, less added cooking time.
In case anyone else has this thought – 1 c green lentils (rinsed), about 1-1.25 c of broth, and about 30-35 mins of cooking worked well. Longer would probably also be fine (per the original recipe) but the thing I like about green lentils is that they don’t turn to mush, so shorter worked.
I thought it might be under-seasoned, but then I added the pesto and it was perfect. (I had homemade this time, but second the Gotham Greens suggestion.)
Thank you!
In case anyone else has this thought – 1 c green lentils (rinsed), about 1-1.25 c of broth, and about 30-35 mins of cooking worked well. Longer would probably also be fine (per the original recipe) but the thing I like about green lentils is that they don’t turn to mush, so shorter worked.
I thought it might be under-seasoned, but then I added the pesto and it was perfect. (I had homemade this time, but second the Gotham Greens suggestion.) So good.
“your little Statler and Waldorf ” LOL!! That totally made me laugh, with childhood flashbacks. Thank you :D
I’m thinking of adding eggplant to the mix…what do you think?
I’ve made this three times now – with ricotta, not burrata – and it is perfection. My teenager even ate it! The flavours, the cheese, the zucchini, the soft chickpeas, work so well together. There were no leftovers. I’ve used green zucchini but also pattypan squash that I have 25 of in my garden. This is a keeper.
I can tell you if you find yourself in a grocery store devoid of both burrata ($$) and fresh ricotta, this is also great with whole-milk cottage cheese.
This was fantastic! Even our picky 13 year old proclaimed it delicious (he likes pesto and loves burrata, plus who can resist fancy toast – so those were the draws). Easy, quick, and yummy – perfect combo – thank you! I wanted to make it again the next night but I’m going to give myself a few days break ;-) (only note is that somehow I had too much liquid at 45 minutes so just let it cook down a bit longer)
The flavours were fantastic but my zucchini went to mush. I suspect if I’d used locally grown ones fresh from the garden, the texture might’ve been better
My children hate zucchini, so I decided to halve the zucchini and make up the difference with cabbage. They gobbled this up! I learned that they hate zucchini if it isn’t smothered in delicious pesto, so I will continue to make this and gradually increase the zucchini till I’m making the actual recipe. Thank you, Deb!
Delicious! I did use chicken stock because I didn’t have any veggie stock and it was probably a bit heavier/more savory, but was still fantastic. I used homemade pesto, and it ended up just a bit too salty as my pesto was on the salty side. My advice is maybe add a bit less salt and adjust as needed towards the end. We ate it with some homemade gluten free sourdough bread and it was just perfect for a coolish summer evening. I’ll be making it again soon!
I made this tonight for the fourth? tenth? time this summer (my zucchini plants have been generous). I don’t know how it’s so delicious. My family (noted zucchini haters) gobble it up. (In fact, my daughter requested it this evening.) I have forced my friends and co-workers to make it, and they all love it too. We’ve served it with bread or over rice or polenta. We’ve subbed out the burrata for feta or bocconcini. It’s good fresh or straight out of the fridge the next day. I yelled at my husband last time I made it, because he took the leftovers for his lunch, when he should have known that I wanted them.
Made exactly as directed and it was delicious!!!! Really enjoyed. I made your crispy chickpeas with yogurt recently, Also great!
I made this as I had everything I needed I. The house and it was great but it became absolutely delicious the second day. I might add more zucchini next time.
Ok I made this and it was incredibly too salty! I had wondered at the amount of kosher salt, but added it anyway. I should say I used a ball of smoked mozzerella so maybe that was extra salty? Also, there was too much broth. It was like a soup. I liked the flavor behind the salt, and we ate it, but in my opinion wait before you add all that salt.
It’s important to know that not all kosher salts are the same. Morton’s is twice as “salty” as Diamond.
Another SmitKits winner! I love all things chuckpeas. Didn’t have burrata so used fresh mozzarella. Insanely good. The depth of flavor in the squash and beans is incredible. Going in the rotation!
Made with homemade pesto (a must) and burrata, this is the very best of Smitten Kitchen. Thanks Deb!
I also used the chickpea liquid from homemade chickpeas as my vegetable liquid.
Made this but the zucchini let off so much liquid that I had to braise for over an hour, and it was still too soupy compared to the picture. Next time, I would halve the broth, and add more only if needed.
I went in with high hopes (we love all the ingredients), panicked a little when cooking (it didn’t look like much), and ended up enjoying it just as much as I thought we would.
I used only one cup of vegetable broth and was happy with the final consistency. I used just over 1 lb of zucchini, and wish I had done 2 lbs (or I might do 2 lbs total of zucchini, eggplant, and/or cherry tomatoes next time). Had ricotta on hand and it was a great addition. Served with toasted garlic bread.
I made this tonight and it was amazing! I completely forgot to pack the veggie stock as we’re on a weekend getaway, so we got creative and substituted it for ramen noodle seasoning, lol. Our kids, like yours had no interest in the meal, but ate the ramen instead! Excited to make it again with correct ingredients. I love one pot wonder meals. Plus we’re always trying to find new ways to use up our garden squash.
It was only ok to me as is. But I sautéed another zucchini and a big bunch of kale with some garlic, and added to the left overs…. and I much preferred the veg forward version. So if there is a next time I would do only one can and double the veg. (and only 1-1 1/2 cup of liquid was needed). Also it would be better with dried beans vs canned.
I have made this over and over and over since i saw this recipe and it’s so delicious! I’ve used burrata and ricotta. Such a winner.
Since I have a zucchini-avoider, I made this with Chinese eggplant, and was told it was “very yummy” and the best of several chickpea recipes. Definitely going into the roster of repeats.
Making this at the end of October to take advantage of zucchini being on sale last week. I threw in some sage and thyme with the onions and garlic just to add some fall vibes and hoo boy, this is good. Definitely going in the rotation!
We loved this! Made as-is except that we used ricotta instead of burrata. We will definitely make again.
Just made this for the third time…this time for breakfast! It’s delicious and a great way to use up zucchini.
We found we prefer it with just one 19oz can of chickpeas (the standard size here), and double the weight of zucchini. All that zucchini does make it more liquidy, so next time I’ll reduce the vegetable broth to one cup.
I’ve served it with burrata or ricotta depending on what’s on hand, and in a pinch I could see it working with crumbled feta as well.
Made this over the summer as written and liked it. Made a winter version last week by replacing the zucchini with a double portion of butternut squash and loved it! Served with a loaf of crusty bread.
I’ve made this a few times and it’s so good! Most recently I used spaghetti squash instead of zucchini and it worked great. I cooked my spaghetti squash separately using my usual method and then added it to the braise for the last 15 mins or so of the cook time.
I’m in my “not paying billionaires era” lately and trying to make things my own damn self. Made my first pot of chickpeas from dried and didn’t want to mess with the food processor for hummus-and I made this as a formula recipe to clean out my fridge and make lunch for myself ( my kids don’t like chick peas). I used languishing cauliflower instead of zucchini (January) and added carrots, and didn’t use burrata (will use leftover ricotta with the leftovers) or pesto, but just used butter and salt and my new favorite “ramen salt”. So happy to have a make-ahead formula for beans and vegetables to clean out the fridge and use what I have. My new obsession is “Souper Cubes” so I will freeze portions for future lunches. Thanks again for all the DIY recipes.
Hi Deb! Could I sub a winter squash for the zucchini? Thanks!
I haven’t tested it with winter squash. I’m sure it could taste good but my concern is that the winter squash might fall apart in the braising time we want for the chickpeas.
I’ve done it with butternut squash (roughly 1″ cubes) and it worked well, and the squash stayed intact. Makes for a heartier feel than the original, but I don’t find that to be a problem in the winter. One time, I used squash that I had first roasted in the oven for a few minutes before adding to the braise, but I didn’t find that it made enough of a difference to be worth the effort.
Deb – Do you think I could make this with frozen grated zucchini? (I’ve loved in the summer with garden summer squash/zucchini and am realizing that I have garden grated zucchini in the freezer).
This is so underrated, it tastes AMAZING and home-y. I make this regularly now!
I am not a big fan of chickpeas and did not have high hopes for this meal- but we were blown out of the water. It was so so good! Like good enough that you think why do I go out if I can cook like this at home. Thanks Deb. We did make our own pesto and used ricotta.
Oh, this was so good! March possibly isn’t the most ‘seasonal’ time for it, but I found zucchini and decided to go for it.
Made as written, with ricotta rather than burrata and slightly less broth (about 1.25 cups). Also threw in some cherry tomatoes that were lying around. So flavorful for something with relatively few ingredients.
My final dish was definitely spicier than it was supposed to be, but totally my fault: We always have a few different bags of chili flakes around, and for while I was using a really mild batch. Unfortunately the current ones are super hot (which I forgot) so there was a bit of a kick.
This one will definitely become a regular, and can’t wait to try with burrata.
This is so delicious. I’ve made it at least four times now! I love it as a side with fish, or with some eggs in the morning, even on crackers as a snack. This is my new weekly staple to have in the fridge.
BTW, since the first time I made it, I’ve tried a few different versions. I’ve done goats cheese instead of burrata, miso spinach pesto instead of the classic basil pesto, changed the vegetable broth to bone broth, and even mixed it into some extra pesto and butter to make a pasta sauce. No matter what you do with this recipe, it stays delicious.