1 x 700g jar of Bold Bean Co Queen Chickpeas with their bean stock (or 2 x 400g tins of chickpeas)
150ml veg stock
1 large courgette, cut into 3cm batons
1 handful of basil leaves (roughly 10g)
1 lemon, juice and zest
1 ball of burrata
1 tbsp finely chopped chives
Warm bread, to serve
Directions
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!
HUGE thanks to the legend that is Klara Risberg who let us share this #beanspo on our website for all you champs to enjoy. Klara creates loads of amazing recipes, check them out on their website here.
