Chickpeas al Limone With Burrata

Name: Chickpeas al Limone With Burrata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 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

By Hetty Lui McKinnon

Published January 14, 2026

Armando Rafael for The New York Times. Food Stylist: Brett Regot.

Ready In: 25 min
Rating: 5(6)
Comments: Read comments

Inspired by the jaunty pasta dish, spaghetti al limone, here’s a new way to make a memorable meal from humble cans of chickpeas; just add lemon, olive oil and Parmesan. The chickpeas are braised in their own sweet and nutty brine, also known as aquafaba, which becomes thick and silky as it cooks down. Much like starchy pasta cooking water, the aquafaba helps the lemon juice and oil emulsify into a silky sauce. Burrata adds another touch of richness and creaminess to this already elegant dish, but you could easily swap a jammy egg in its stead. Eat these beans with bread, to mop up the lemony sauce.

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
Meanwhile, to a large bowl, add the lemon juice, Parmesan and the remaining ¼ cup of olive oil.
Step 3
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.
Step 4
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.

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