Heat 1 tbsp of olive 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 with their liquid and the veg stock and simmer for 15-20 mins until slightly thickened but still saucy.
Meanwhile, cut the courgette into 3cm batons and charr them on a griddle pan, rotating often. Transfer them to a bowl and wrap with clingfilm; his way the courgettes will steam themselves whilst preserving a nice bite.
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, arrange the courgettes on top, break over the burrata, sprinkle with olive oil, chives and black pepper.
Delicious on it’s own with some sourdough, part of a bigger spread, with grilled meats or skip the 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.
