Chickpeas al Limone With Burrata

By Hetty Lui McKinnon

Updated January 20, 2026

  • Armando Rafael for The New York Times. Food Stylist: Brett Regot.
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Ready In
25 min
Rating
5(1,291)
Comments
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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
Nutritional analysis per serving (4 servings)

85 grams carbs; 70 milligrams cholesterol; 959 calories; 20 grams monosaturated fat; 6 grams polyunsaturated fat; 17 grams saturated fat; 48 grams fat; 21 grams fiber; 1590 milligrams sodium; 50 grams protein; 14 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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. 

  2. Step 2

    Meanwhile, to a large bowl, add the lemon juice, Parmesan and the remaining ¼ cup of olive oil.

  3. 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.

  4. 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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Ratings

5 out of 5
1,291 user ratings
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Comments

Hannah

I have been cooking NYT recipes for years and never had commented until now. Because this recipe is so good that it deserves a comment singing praises. I’m a college student. The only recipes I will cook are the ones that are quick and composed of cheap ingredients. This recipe checked those boxes. And the food which I plated on the classic college girl pink plastic plate looked and tasted of restaurant quality—a dish for which I would return to that restaurant again and again. My roommates’ mouths were watering as I ate this, and upon my offer of a bite, their taste buds, too, were dancing in their mouths. Another one of my roommates (who could be a contestant on Worst Cooks in America) asked for the recipe upon hearing how easy it was to make. The moral of this story is to make this recipe if you only have 30 minutes to cook dinner—or 30 minutes to live. It will change your life.

Cam in AMS

Oh this is a surprise stunner - ready in literally 15 minutes and absolutely delicious! Easy to add a 100g of spinach to get your greens in, and perfect with some toasted baguette. If scaling for two I used only one can of beans, 3 cloves garlic, a little chili flake simmered with it, 50ml lemon juice, 1 TBSP evoo each for the pan and the bowl, and still used a full TBSP of zest. Flavors turned out perfect. Next time I’ll take @Dr. Eggplant’s advice and not bothered with a second bowl - would be fine to combine in the pan!

Dr. Eggplant

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!

Ben

This is amazing!! Best taste to effort ratio in the history of cooking. Topped w/ some chili crisp.

Tricia

This is a wonderful dish - even my kids agreed. So easy to make, and aside from the burrata, it's ridiculously affordable. I like that the aquafaba isn't wasted either.

Fluffy

Can you add the Parmesan mix to the chicken peas in the pan to warm things up? Following the instructions resulted in a cold meal. Wonder if warm is okay?

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