Brothy chickpeas, courgette and thyme with lemon, parmesan and ricotta – recipe by Amy Brett @thehungryhobbit
A super-easy, one-pan brothy chickpeas and courgettes served with a dollop of ricotta and lashings of parmesan. The big jars of Bold Bean chickpeas and their stock are the key to this recipe.
Ingredients
For 2 people:
1 large clove of garlic
1 large (2 small) courgette, thinly sliced
½ jar of Bold Bean chickpeas (I like the giant queen ones) & half the bean stock from the jar
2 sprigs thyme, leaves stripped, or 1 teaspoon dried thyme
Juice of ½ lemon
30g parmesan (or more if you’re like me)
3 tbsp ricotta
1 large clove of garlic
1 large (2 small) courgette, thinly sliced
½ jar of Bold Bean chickpeas (I like the giant queen ones) & half the bean stock from the jar
2 sprigs thyme, leaves stripped, or 1 teaspoon dried thyme
Juice of ½ lemon
30g parmesan (or more if you’re like me)
3 tbsp ricotta
Method
Heat a glug of oil in a frying pan and add the garlic. Cook gently for 2 minutes then add the courgettes and cook until soft – about 10 minutes. Add in the chickpeas and their juices, the thyme, lemon juice and parmesan and cook for 5-7 mins. (I add up to half a cup of water along with the chickpea stock here to make sure there is plenty of flavoursome broth.) Check for seasoning. Serve with the dollops of ricotta on top, more parmesan, black pepper and a drizzle of olive oil. (If you haven’t got ricotta, just go with the parmesan. Delicious. I serve this with warm bread to soak up the stock.)
