Sheet-Pan Peppers and Chickpeas With Ricotta

Glazed sweet-sour peppers meet their match: a textural medley of crispy chickpeas, crunchy croutons, and a creamy swoosh of ricotta cheese.

Original recipe source

Sheet-Pan Peppers and Chickpeas With Ricotta

Cook time: 45 minutes

Servings: 4

Ingredients

  • 4 Bell Peppers red or yellow, ribs and seeds removed, cut into 1-inch strips
  • 2 Tbsp. Extra-Virgin Olive Oil
  • 2 Tbsp. Sherry Vinegar or red wine vinegar
  • 0 Kosher Salt to taste
  • 1 15-oz. can Chickpeas rinsed and patted dry
  • 0 Extra-Virgin Olive Oil some for drizzling
  • 1 tsp. Ground Cumin
  • 1 tsp. Smoked Paprika
  • 0 Kosher Salt to taste
  • 4 oz. Bread torn into 1-inch pieces
  • 0 Extra-Virgin Olive Oil generous drizzle
  • 0 Kosher Salt to taste
  • 0 Freshly Ground Pepper to taste
  • 1 cup Whole-Milk Ricotta
  • 0 Extra-Virgin Olive Oil a little for drizzling
  • 0 Kosher Salt to taste
  • 1 clove Garlic finely grated
  • 3 Tbsp. Parsley finely chopped
  • 3 Tbsp. Extra-Virgin Olive Oil
  • 0 Kosher Salt a pinch
  • 1 Tbsp. Honey
  • 3 Tbsp. Sherry Vinegar or red wine vinegar

Instructions

  1. Preheat oven to 425°F. Place bell pepper strips on a rimmed baking sheet; drizzle with olive oil and vinegar, and season with salt. Roast on the upper rack until softened and blistered in spots, about 28-32 minutes.
  2. Rinse and pat dry chickpeas. Place them on a separate baking sheet, drizzle with olive oil, sprinkle with cumin, smoked paprika, and salt. Toss to coat and roast on the lower rack until slightly darkened, 9-11 minutes.
  3. Tear bread into pieces and place in a large bowl. Drizzle with oil, and season with salt and pepper. Toss to coat.
  4. Add bread to the baking sheet with chickpeas and toss to combine. Roast until chickpeas are crisp and bread is golden brown, about 13-17 minutes.
  5. Place ricotta in a small bowl, drizzle with olive oil, and season with salt. Mix and spread over a platter; set aside.
  6. In a small bowl, mix garlic, parsley, olive oil, and salt. In another bowl, stir honey and remaining vinegar.
  7. Remove peppers from the oven, drizzle with honey mixture, and toss to coat. Combine with chickpeas and croutons in a reserved bowl.
  8. Pile the pepper mixture onto the ricotta spread on the platter. Spoon the garlic-parsley dressing over.
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