Name: Saucey Chickpeas with Burrata
Ingredients: 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 marinara sauce (preferably with no added sugars); ¼ cup chicken or veggie broth; 1 teaspoon dried oregano flakes; 1 teaspoon kosher salt; ¼ teaspoon freshly cracked black pepper; 1-2 burrata balls, (torn into pieces); ¼ cup fresh basil leaves; ¼ teaspoon crushed red pepper flakes, (optional); crusty bread, (for serving)

A pan of pasta with meat and cheese on top.

Saucey Chickpeas with Burrata

Print Recipe

Servings 4 Servings

Ingredients

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 marinara sauce (preferably with no added sugars)
¼ cup chicken or veggie broth
1 teaspoon dried oregano flakes
1 teaspoon kosher salt
¼ teaspoon freshly cracked black pepper
1-2 burrata balls, torn into pieces
¼ cup fresh basil leaves
¼ teaspoon crushed red pepper flakes, optional
crusty bread, for serving

Instructions

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, marinara 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!