Braised Chickpeas with Zucchini and Pesto

Total Time: 1 hour

Serves: 4

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. After braising the chickpeas are heavenly, plump with all of the flavors in the pan and ready to collapse. Finished with basil pesto, torn chunks of burrata throughout, and scattered parmesan or pecorino over the top — you will be eating happy! Scoop this onto grilled hearty bread and revel in the deliciousness before you.

Zucchini is high in antioxidants, specifically vitamin C which helps supports heart health. They are also a great source of calcium, magnesium, manganese, copper, and phosphorous- minerals that play an important role in bone health. Dairy isn’t the only bone builder! Other great nutrients in Summer squash are omega-3 fatty acids, vitamin A, B vitamins, folate, potassium, zinc, iron, and niacin.

Zucchini are cool in temperature and sweet in flavor. They nourish the Spleen and Stomach to help reduce inflammation and promote the healthy movement of Qi in the body leading to the alleviation of pain. Squashes help to regulate blood sugar, protect against type 2 diabetes, and support optimal fiber intake.

Careful not to overeat uncooked Zucchini if you have a weak digestive system, as its cool nature can inhibit digestion if consumed in excess. Since summer squashes have a high water content they are considered more Yin in nature, which helps to overcome summerheat disorders (heatstroke or overheating). Squashes are also a great diuretic for edema and difficult urination (best if steamed and eaten with all the skin intact). The seeds of summer squash (and pumpkins) have historically been used in the treatment of parasitic worms.

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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 store-bought basil pesto

• 8 ounces of burrata or 1 cup fresh ricotta

• Grated parmesan cheese, to finish

• Sliced sourdough or country bread, grilled or toasted

INSTRUCTIONS

1. Place chickpeas and 1 1/2 cups broth in a large braiser or saucepan. Scatter garlic, onion, pepper flakes, salt, and zucchini on top and drizzle olive oil over. No need to stir.

2. 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.

3. 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.

NOTES

Make 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.

photo and recipe credits to Smitten Kitchen