1 units large yellow onion halved and thinly sliced
0.25 tsp red pepper flakes
1.5 tsp kosher salt
1 lb summer squash or zucchini quartered lengthwise, thinly sliced
0.25 cups olive oil
0.25 cups basil pesto prepared or storebought
8 oz burrata or 1 cup fresh ricotta
to taste grated parmesan cheese to finish
to taste sliced sourdough or country bread grilled or toasted
Equipment
braiser or saucepan
Directions
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.
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.