Sheet-Pan Peppers and Chickpeas With Ricotta
Ingredients
The vegetables
-
4
pieces
red or yellow bell peppers
The chickpeas and croutons
-
1
can
chickpeas (15-oz.)
-
½
loaf
country-style bread (about 4 oz.)
The seasonings and oils
-
5
Tbsp.
extra-virgin olive oil
-
5
Tbsp.
sherry vinegar or red wine vinegar
-
1
tsp.
ground cumin
-
1
tsp.
smoked paprika
-
to taste
Kosher salt
-
to taste
Freshly ground pepper
The cheese and dressing
-
1
cup
whole-milk ricotta
-
1
clove
garlic
-
3
Tbsp.
finely chopped parsley
-
1
Tbsp.
honey
Instructions
- Preheat the oven to 425°F and prepare two baking sheets.
- On one baking sheet, toss the bell pepper strips with 2 Tbsp. olive oil, 2 Tbsp. vinegar, and salt, then roast until softened and blistered.
- On the second baking sheet, toss the chickpeas with oil, cumin, paprika, and salt, then roast until slightly darkened.
- In a bowl, toss the torn bread pieces with oil, salt, and pepper.
- Combine the chickpeas and bread on the baking sheet and roast until the chickpeas are crisp and the bread is golden.
- In a bowl, mix the ricotta with oil and salt, then spread it on a platter.
- Prepare the garlic-parsley dressing by mixing grated garlic, parsley, olive oil, and salt in a bowl.
- Drizzle the honey mixture over the roasted peppers, then combine all roasted ingredients in a bowl and season to taste.
- Serve the pepper mixture on top of the ricotta and drizzle with the garlic-parsley dressing.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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