Braised Chickpeas with Zucchini and Pesto

• portioner: 4 servings
• total tid: 1 hour

Ingredienser

2 15-ounce cans of chickpeas, drained and rinsed

1 1/2 to 2 cups vegetable broth

4 garlic cloves, thinly sliced

1 large yellow onion, halved and thinly sliced

1/4 teaspoon red pepper flakes

1 1/2 teaspoons kosher salt

1 pound summer squash or zucchini, quartered lengthwise, thinly sliced

1/4 cup olive oil

1/4 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