This is chickpeas al limone with burrata. The trick with this recipe is we use the aquafaba in the can of chickpeas. 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.

Source: New York Times February 12, 2026 06:56 UTC