Chickpeas al Limone with Burrata Recipe
Chickpeas al Limone with Burrata is a bright and creamy Italian-inspired dish featuring tender chickpeas cooked in a lemony, Parmesan-infused sauce, topped with fresh burrata cheese and basil leaves. Served warm with crusty sourdough or baguette, this comforting and elegant recipe balances zesty citrus flavors with rich, creamy textures, making it perfect as a light lunch or appetizer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
For the Chickpeas al Limone
- 5 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 2 garlic cloves, finely chopped
- 3 (15-ounce) cans chickpeas, undrained
- 1 tablespoon lemon zest (from 1 large or 2 small lemons)
- ¼ cup lemon juice (from 1 large or 2 small lemons)
- 1 cup finely grated Parmesan, plus more for topping
- Salt and pepper, to taste
For Serving
- 8 ounces burrata, drained
- Handful basil leaves
- Sourdough or baguette, for serving
Instructions
- Heat the skillet and cook garlic: Place a deep, medium skillet or pot over medium-high heat. When hot, drizzle with 1 tablespoon of olive oil and add the finely chopped garlic. Cook until fragrant, about 15 to 30 seconds, taking care not to burn the garlic.
- Add chickpeas and cook brine reduction: Stir in the chickpeas along with their brine. Bring the mixture to a boil and let the brine bubble rapidly until it has reduced and thickened, approximately 8 to 10 minutes. Reduce heat to low and add the lemon zest, stirring for 1 minute to release the citrus aroma.
- Prepare the lemon-Parmesan sauce: While the chickpeas are cooking, combine the lemon juice, grated Parmesan, and remaining ¼ cup of olive oil in a large bowl. Mix well.
- Combine chickpeas with sauce: Add the chickpeas and the reduced brine to the lemon-Parmesan mixture. Stir continuously until the cheese has melted and the sauce becomes thick yet still loose. Taste and season with salt and freshly ground pepper as needed.
- Plate and garnish: Divide the chickpeas among serving bowls. Drizzle with extra olive oil. Tear the burrata over the top and scatter fresh basil leaves and additional Parmesan cheese. Serve immediately alongside slices of sourdough or baguette for dipping.
Notes
- Use fresh lemons for the best lemon flavor and aroma.
- Be careful not to overcook the garlic to avoid bitterness.
- The chickpeas can be drained if you prefer a less saucy dish, but the brine adds a nice depth to the sauce.
- Serve immediately to enjoy the burrata soft and creamy.
- Leftovers can be stored in the refrigerator and warmed gently before serving but add burrata fresh each time.
Keywords: chickpeas lemon burrata Parmesan Italian main dish lemon zest garlic basil
