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Chickpeas al Limone with Burrata
One of the New York Times Cooking most-cooked recipes of 2026, this 25-minute meatless dish swaps pasta for chickpeas in a silky lemon-butter sauce inspired by pasta al limone. Finished with a pillow of creamy burrata, it is bright, protein-packed and weeknight-easy.
Prep10 min
Cook15 min
Serves4
Ingredients
- 2 (15oz/425g) cans chickpeas, drained and rinsed
- 1 ball burrata cheese (about 4oz/113g)
- 4 Tbsp (57g) unsalted butter
- 3 Tbsp extra-virgin olive oil
- 2 large lemons (zest of both, juice of one)
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/2 cup (120ml) vegetable or chickpea broth
- 1/3 cup (25g) grated parmesan cheese, plus more for serving
- 1 tsp freshly ground black pepper, plus more to taste
- Salt to taste
- Fresh parsley or basil, chopped for garnish
- Crusty bread, for serving
Instructions
- 1. In a large skillet, heat 2 tablespoons of the butter and the olive oil over medium heat. Add the shallot and cook until softened, about 3 minutes.
- 2. Add the garlic and lemon zest; cook until fragrant, about 1 minute.
- 3. Add the drained chickpeas and stir to coat. Cook 4-5 minutes, letting the chickpeas take on a little color.
- 4. Pour in the broth and the juice of one lemon. Bring to a simmer and cook 3-4 minutes until the liquid reduces slightly.
- 5. Reduce heat to low. Add the remaining 2 tablespoons butter and the parmesan, stirring constantly until the butter melts and the sauce turns glossy and emulsified. Season generously with black pepper and salt to taste.
- 6. Remove from heat. Tear the burrata into pieces and nestle them over the chickpeas so they begin to melt into the warm sauce.
- 7. Let sit 2 minutes for the burrata to soften, then garnish with fresh parsley or basil and an extra shower of parmesan. Serve warm with crusty bread to scoop up the creamy sauce.
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