Chickpeas al Limone With Burrata Recipe

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    "keywords": "Chickpea, Lemon Juice, Lemon Zest, Burrata, Parmesan, Easy, Quick, Weeknight, Lemon (flav), Stovetop",
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    "name": "Chickpeas al Limone With Burrata",
    "nutrition": {
      "@type": "NutritionInformation",
      "calories": "958.5 kcals",
      "carbohydrateContent": "84.8 grams",
      "cholesterolContent": "70.1 milligrams",
      "fatContent": "48 grams",
      "fiberContent": "21.3 grams",
      "proteinContent": "50.3 grams",
      "saturatedFatContent": "16.5 grams",
      "sodiumContent": "1590.3 milligrams",
      "sugarContent": "14 grams",
      "unsaturatedFatContent": "5.7 grams"
    },
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    "recipeCategory": "Stew, Appetizer, Small Plate, Main Course, Beans, Lunch, Dinner",
    "recipeCuisine": "Italian Inspired",
    "recipeIngredient": [
      "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 ",
      "8 ounces burrata, drained ",
      "Handful basil leaves ",
      "Sourdough or baguette, for serving "
    ],
    "recipeInstructions": [
      {
        "@type": "HowToStep",
        "text": "Heat a deep, medium skillet or pot over medium-high. When hot, drizzle with 1 tablespoon of olive oil; add the garlic and cook until fragrant, 15 to 30 seconds. Stir in the chickpeas and their brine, then bring to the boil. Let the brine bubble rapidly until it has reduced and thickened, 8 to 10 minutes. Reduce heat to low, add the lemon zest and stir for 1 minute.",
        "url": "https://cooking.nytimes.com/recipes/768413295-chickpeas-al-limone-with-burrata#recipe-step-1"
      },
      {
        "@type": "HowToStep",
        "text": "Meanwhile, to a large bowl, add the lemon juice, Parmesan and the remaining ¼ cup of olive oil.",
        "url": "https://cooking.nytimes.com/recipes/768413295-chickpeas-al-limone-with-burrata#recipe-step-2"
      },
      {
        "@type": "HowToStep",
        "text": "Add the chickpeas and the reduced brine to the Parmesan-lemon mixture and stir continuously until the cheese has melted and the sauce is thick but still loose. Taste and season with salt and pepper.",
        "url": "https://cooking.nytimes.com/recipes/768413295-chickpeas-al-limone-with-burrata#recipe-step-3"
      },
      {
        "@type": "HowToStep",
        "text": "To serve, divide among bowls and drizzle with more olive oil. Tear the burrata over the top and sprinkle with the basil leaves and more Parmesan. Serve with bread.",
        "url": "https://cooking.nytimes.com/recipes/768413295-chickpeas-al-limone-with-burrata#recipe-step-4"
      }
    ],
    "recipeYield": "4 servings",
    "review": [
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Marianne"
        },
        "datePublished": "2026-01-25T04:19:30.000Z",
        "reviewBody": "This is now a part of my life!  I never would have thought to use the aquafaba and lemon together.  I mashed some of the peas for a creamy, dreamy texture, and now I have a new addition to my comfort food repertoire.  Thank you!"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "mt"
        },
        "datePublished": "2026-01-24T18:07:08.000Z",
        "reviewBody": "Easy and delicious! We didn’t have burrata and it was still great."
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "LN"
        },
        "datePublished": "2026-01-21T23:10:20.000Z",
        "reviewBody": "Wonderful recipe!"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Alara"
        },
        "datePublished": "2026-01-21T15:30:33.000Z",
        "reviewBody": "Made this two nights in a row, so easy and delicious. Was a bit scared of the n'ow add the remaining ¼ cup of olive oil' part as the pan already had enough oil so just eye balled 1-2 table spoons. Didn't measure parmesan either just went according to taste and it was absolutely delicious. Had ours with salmon but you do need something to mop it up with, enjoy!"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Dr. Eggplant"
        },
        "datePublished": "2026-01-20T23:46:00.000Z",
        "reviewBody": "I wouldn’t usually use the aquafaba from a tin of chickpeas, but came home frazzled from a tough day and needed something quick and comforting.   This really fit the bill, uses pantry staples and comes together very quickly.  I didn’t have buratta and didn’t miss it but found the basil essential.If you don’t add any extra salt, I think the sodium isn’t a whole lot different than many other recipes. I skipped using a bowl, just adding the Parmesan, lemon and olive oil to the pot. Will make again!"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "ilona"
        },
        "datePublished": "2026-01-20T04:46:50.000Z",
        "reviewBody": "Heavenly. I didn't have burrata so used fresh mozzarella and that worked just fine."
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Jacqueline"
        },
        "datePublished": "2026-01-16T19:09:46.000Z",
        "reviewBody": "Lovely flavours!  I mashed half of the chickpeas because I like the texture mix but otherwise made it exactly as written."
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Dr. Eggplant"
        },
        "datePublished": "2026-01-20T23:46:00.000Z",
        "reviewBody": "I wouldn’t usually use the aquafaba from a tin of chickpeas, but came home frazzled from a tough day and needed something quick and comforting.   This really fit the bill, uses pantry staples and comes together very quickly.  I didn’t have buratta and didn’t miss it but found the basil essential.If you don’t add any extra salt, I think the sodium isn’t a whole lot different than many other recipes. I skipped using a bowl, just adding the Parmesan, lemon and olive oil to the pot. Will make again!"
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Jacqueline"
        },
        "datePublished": "2026-01-16T19:09:46.000Z",
        "reviewBody": "Lovely flavours!  I mashed half of the chickpeas because I like the texture mix but otherwise made it exactly as written."
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "ilona"
        },
        "datePublished": "2026-01-20T04:46:50.000Z",
        "reviewBody": "Heavenly. I didn't have burrata so used fresh mozzarella and that worked just fine."
      },
      {
        "@type": "Review",
        "author": {
          "@type": "Person",
          "name": "Alara"
        },
        "datePublished": "2026-01-21T15:30:33.000Z",
        "reviewBody": "Made this two nights in a row, so easy and delicious. Was a bit scared of the n'ow add the remaining ¼ cup of olive oil' part as the pan already had enough oil so just eye balled 1-2 table spoons. Didn't measure parmesan either just went according to taste and it was absolutely delicious. Had ours with salmon but you do need something to mop it up with, enjoy!"
      }
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    "suitableForDiet": "VegetarianDiet",
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