epicurious4.8
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.
👥 4 Servings⏱️ Prep & Cook: 40 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
Place racks in upper and lower thirds of oven; preheat to 425°. Place 4 red or yellow bell peppers, ribs and seeds removed, cut into 1"-thick strips, on a rimmed baking sheet; drizzle 2 Tbsp. extra-virgin olive oil and 2 Tbsp. sherry vinegar or red wine vinegar over; season with kosher salt. Toss to coat and roast on upper rack until peppers have softened and blistered in spots, 28–⏱️ 32 minutes.
red or yellow bell peppers, ribs and seeds removed, cut into 1"-thick strips4. extra-virgin olive oil, divided, plus more5 Tbsp. sherry vinegar or red wine vinegar, divided5 TbspKosher salt
2
Meanwhile, place one 15-oz. can chickpeas, rinsed, patted dry, on a second rimmed baking sheet. Drizzle with some oil, sprinkle with 1 tsp. ground cumin and 1 tsp. smoked paprika, and season generously with salt. Toss to coat and roast on lower rack until slightly darkened in color, 9–⏱️ 11 minutes.
15-oz. can chickpeas, rinsed, patted dry1. ground cumin1 tsp. smoked paprika1 tsp
3
While the chickpeas are roasting, place ½ small loaf of country-style bread (about 4 oz.), torn into 1" pieces, in a large bowl. Drizzle generously with oil and season with salt and freshly ground pepper; toss to coat.
Freshly ground pepper
4
Remove chickpeas from oven. Add bread to baking sheet and toss to combine; reserve bowl. Roast until chickpeas are crisp and bread is golden brown, 13–⏱️ 17 minutes.
5
Place 1 cup whole-milk ricotta in a small bowl, drizzle in a little oil and season with salt. Mix well and spread over a platter; set aside.
whole-milk ricotta1 cup
6
Toss 1 garlic clove, finely grated, 3 Tbsp. finely chopped parsley, 3 Tbsp. extra-virgin olive oil, and a pinch of salt in a clean small bowl to combine. Stir 1 Tbsp. honey and remaining 3 Tbsp. sherry vinegar or red wine vinegar in another small bowl.
. finely chopped parsley3 Tbsp. extra-virgin olive oil, divided, plus more5 Tbsp. honey1 Tbsp. sherry vinegar or red wine vinegar, divided5 Tbsp
7
Remove peppers from oven, immediately drizzle honey mixture over and toss to coat. Transfer bell peppers, chickpeas, and croutons, and any juices from pans to reserved bowl; toss to combine. Taste and season with more salt and pepper if needed; drizzle with more oil if desired.
8
Pile pepper mixture on top of reserved platter with ricotta, then spoon garlic-parsley dressing over.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...