Video: Chickpeas al Limone With Burrata

"The trick with this recipe is we use the aquafaba in the can of chickpeas. So that's the cooking brine that's in your can. When we allow the aquafaba to cook down, it becomes silky and thick. And once you combine that with the lemon juice and the Parmesan, it becomes a beautiful velvety sauce. Top it with burrata and lemon zest and basil, and eat it with some crusty bread."

"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. This is chickpeas al limone with burrata. The trick with this recipe is we use the aquafaba in the can of chickpeas. So that's the cooking brine that's in your can. When we allow the aquafaba to cook down, it becomes silky and thick."

Inspired by spaghetti al limone, canned chickpeas become a memorable meal by adding lemon, olive oil, and Parmesan. Use the aquafaba—the cooking brine from the can—and simmer it down until it becomes silky and thick. Combine the reduced aquafaba with lemon juice and Parmesan to form a velvety sauce. Spoon the sauce over the chickpeas and top with burrata, lemon zest, and basil. Serve the finished dish with crusty bread for a simple, bright, and creamy meal made from humble pantry ingredients.

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