Chickpeas al Limone With Burrata

Made this for dinner tonight (which I ate at 4:45 because I skipped lunch), and it's like a faster, almost pantry-only version of Smitten Kitchen's braised chickpeas and zucchini. Like that, I served it with cottage cheese rather than burrata. Even Sean ate some! cooking.nytimes.com/recipes/7684...

I am thinking of trying this with RG chickpeas to see if I can turn the broth into aquafaba for this recipe (which is amazing): cooking.nytimes.com/recipes/7684...