Braised Chickpeas with Zucchini and Pesto

Braised Chickpeas with Zucchini and Pesto greets you with warm, herby aromas and a silky, saucy texture that feels like comfort food without heaviness. This dish blends tender chickpeas and soft zucchini in a garlic-onion braise, then finishes with bright basil pesto and creamy burrata or ricotta for richness. You can make it on a weeknight, bring it to a casual dinner, or serve it at a relaxed weekend brunch. Also, if you enjoy light, herb-forward plates, try a seafood twist from a similar flavor family with Baked Cod with Lemon and Fresh Herbs to round a meal. The recipe cooks in one pan. Finally, it delivers big flavor with minimal fuss.

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Why Make Braised Chickpeas with Zucchini and Pesto

You get a hands-off main that cooks low and slow, so you relax while it develops flavor. Also, it requires pantry staples and inexpensive canned chickpeas, so it stays budget-friendly.

You get layered textures: creamy chickpeas, tender zucchini, and gooey burrata or ricotta on top. In addition, the pesto brightens every bite, giving a fresh, herbal lift.

You get a healthy, plant-forward meal with protein, fiber, and vegetables. Finally, you can adapt it as a side or a main, which makes it versatile for many menus.

How to Make Braised Chickpeas with Zucchini and Pesto

First, you build a simple braise. You layer chickpeas, broth, garlic, and sliced onion in a wide pan. Then, you add zucchini and olive oil and let the mixture simmer gently so flavors meld and legumes soften.

Next, you finish with dollops of pesto and ribbons of burrata or scoops of ricotta. The cheese melts slightly into the warm braise, adding creaminess and a cooling contrast. Finally, you serve it with grilled sourdough for soaking up the sauce.

Ingredients

For the braise:

2 15 ounce cans chickpeas, drained and rinsed
1.5 to 2 cups vegetable broth
4 garlic cloves, thinly sliced
1 large yellow onion, halved and thinly sliced
0.25 teaspoon red pepper flakes
1.5 teaspoons kosher salt
1 pound summer squash or zucchini, quartered lengthwise, thinly sliced
0.25 cup olive oil

For finishing and serving:

0.25 cup prepared or storebought basil pesto
8 ounces of burrata or 1 cup fresh ricotta
Grated parmesan cheese, to finish
Sliced sourdough or country bread, grilled or toasted

Directions

Place chickpeas and 1.5 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. 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 0.5 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.

How to Serve Braised Chickpeas with Zucchini and Pesto

Serve hot in shallow bowls so each spoonful gets sauce and cheese. Also, scatter extra parmesan and a drizzle of olive oil for shine. For a heartier meal, pair it with roasted vegetables or a simple green salad. If you want meat alongside, choose lamb for robust contrast and try the recipe for Mediterranean Lamb Chops with Mint Pesto as a bold companion.

How to Store Braised Chickpeas with Zucchini and Pesto

Refrigerator: Cool the braise to room temperature, then store in an airtight container for up to 4 days.

Freezer: You can freeze without the fresh cheese for up to 3 months in a freezer-safe container. Thaw overnight in the fridge.

Reheating: Warm gently on the stovetop over low heat, adding a splash of broth to loosen the sauce. Alternatively, reheat in a 325°F oven covered until hot, then add fresh burrata or ricotta before serving.

Tips to Make Braised Chickpeas with Zucchini and Pesto

Substitute: Use cannellini beans instead of chickpeas for a softer bite. Also, try kale or spinach stirred in at the end for extra greens.
Time-saver: Use pre-sliced onions and pre-minced garlic to cut prep time. Next, use store-bought pesto for speed.
Quality: Use good olive oil and a fragrant pesto to lift the dish. Also, choose ripe zucchini for the best texture.
Troubleshoot: If the pan dries too fast, add more broth in 1/4 cup increments. Then, lower the heat so the braise simmers gently.

Variations

Spicy Harissa Version: Stir 1 tablespoon harissa into the broth at the start for smoky heat and deeper color.
Lemon-Herb Brightness: Add zest and a squeeze of lemon just before serving for a tangy lift that cuts the richness.
Tomato Braise: Add one cup of canned diced tomatoes with the broth for a slightly acidic, saucy base.

FAQs

Q: Can I make this ahead?

A: Yes. You can cook the braise a day ahead and reheat gently. Add fresh cheese and bread just before serving.

Q: Can I use fresh chickpeas or dried?

A: You can use cooked dried chickpeas if you prefer. However, adjust simmer time; pre-cooked beans may need less time than canned.

Q: How do I keep the zucchini from getting mushy?

A: Cut zucchini into thicker slices and add them on top so they steam rather than fall apart. Also, check texture at the 30 minute mark and remove early if needed.