Heat the oil in a pan over a low heat. Add the shallots and sweat for 8-10 minutes until translucent. Add the garlic and cook for another five minutes on low heat.

Add the chickpeas to the pan with their liquid and the veg stock and simmer for 7-8 minutes until the liquid reduces slightly, but still a little saucy. If using tinned chickpeas, you will may need to season with more salt here.

Heat a griddle pan over a high heat. Add the courgettes, brush with oil and season with salt and cook for 6-7 minutes until nicely charred, rotating often.

Check the seasoning of the braised chickpeas and add the chopped basil, lemon juice and zest.

When ready to serve, transfer the beans to a bowl or deep platter. Tear over the burrata, scatter over the courgettes, chives and finish with an extra drizzle of olive oil.

Delicious on it’s own with some sourdough, part of a bigger spread with grilled meats. Try this burrata for a vegan belter!