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Italian Roasted Potatoes, Cherry Tomatoes & Chickpeas with Creamy Ricotta
45 Min.Für 3Nutri-Score B€€
B
45 Min.
45 Min.Italian Roasted Potatoes, Cherry Tomatoes & Chickpeas with Creamy Ricotta
rezept von
@charlie.ma.vie-xt7
@charlie.ma.vie-xt7
2 Rezepte
2 Importe
0 Mal gekocht
was Sie brauchen
Zutaten
potatoes (cut into bite-sized cubes)Obst & Gemüse600 g- cherry tomatoes (whole)Obst & Gemüse250 g
chickpeas (cooked, drained and rinsed)Vorräte240 g
olive oilVorräte45 ml
honeyVorräte15 ml- balsamic vinegarVorräte15 ml
garlic (minced)Obst & Gemüse2 Stücke
thyme (chopped)Gewürze2 g
parsley (chopped)Obst & Gemüse10 g
ricotta (creamy)Milchprodukte250 g
Parmesan (freshly grated)Milchprodukte30 g
basil (fresh leaves)Obst & Gemüse8 g
saltGewürze4 g
black pepper (ground)Gewürze1 g
pro Portion
Nährwerte
317kcal
- Kohlenhydrate
- 35 g
- Eiweiß
- 13 g
- Fett
- 14 g
was Sie verwenden
Utensilien
Rührschüssel
Backblech
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Season the vegetables and chickpeas
- In a mixing bowl, combine the potatoes, cherry tomatoes and chickpeas.
- Add the olive oil, honey, balsamic vinegar, garlic, thyme and parsley.
- Season with salt and pepper and mix well until everything is coated.
- Schritt 2
Roast in the oven
- Spread the mixture in a single layer on a baking tray.
- Roast until the potatoes are golden and crispy and the tomatoes are blistered.
- Schritt 3
Assemble and serve
- Spread the ricotta in a creamy layer over a serving plate.
- Spoon the roasted potatoes, tomatoes and chickpeas on top.
- Finish with grated Parmesan and fresh basil leaves.
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