Braised chickpeas with grilled courgette and burrata with Klara Risberg

Recipe and words by Klara Risberg

There are very few ingredients in this dish but a real seasonal plate of food. The quality of the ingredients is key though, make sure you pick the best you can find. I have also used the brine from my favourite olives and pulses (shout out to Perello and Bold Bean Co) however you can swap the brine to vegetable or chicken stock, but I love being able to use these liquids and not waste them down the drain. It’s a simple recipe but you will be rewarded with a savoury, charred, creamy, lemony plate of food! 

1 jar of chickpeas (do not used tinned)

2 shallots 

3 garlic cloves

1 climbing Italian courgette or 3 small, thin ones

200ml stock (or brine)

1 handful of basil leaves

1 burrata 

1 tbsp finely chopped chives

1 lemon

Olive oil 

Salt and pepper

Finely chop the shallots and add a good glug of olive oil to a pan, sweat the shallots until translucent on low heat. Add the garlic and cook for another five minutes on low heat. Add the whole jar of chickpeas and the liquid from the jar and brine or stock and simmer for 30 mins until slightly thickened but still saucy. Meanwhile, cut the courgette into 3cm batons and charr them all around then transfer to a plate and wrap tightly with clingfilm. This way the courgettes will steam themselves whilst preserving a nice bite. Check the seasoning of the braised chickpeas and season with salt, pepper, 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!