Saucey Chickpeas with Burrata

A pan of food on top of a wooden table.

Saucey Chickpeas with Burrata

Servings 4 Servings


  • ¼ cup olive oil
  • 1 onion, thinly sliced
  • 4 cloves garlic, roughly chopped
  • 2 15-ounce cans chickpeas, drained and rinsed
  • 1 24-ounce jar vodka sauce
  • ¼ cup chicken or veggie broth
  • 1 teaspoon dried oregano flakes
  • 1 teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 1-2 burrata balls torn into pieces
  • ¼ cup fresh basil leaves
  • ¼ teaspoon crushed red pepper


  • Heat the olive oil over medium high heat in a 10-12 inch skillet. Add the onion and sauté until translucent. Add the garlic and cook for 30 seconds. Add the chickpeas, vodka sauce, broth, oregano, salt, and black pepper, and stir to combine.
  • Simmer for 10 minutes. Add the cheese on top and place lid on pan to melt the cheese until soft and streamy. Garnish with fresh basil and sprinkle with crushed red pepper flakes. Serve with crusty bread. Enjoy!

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