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Italian Roasted Potatoes, Cherry Tomatoes & Chickpeas with Creamy Ricotta
45 minPara 3Nutri-Score B€€
B
45 min
45 minItalian Roasted Potatoes, Cherry Tomatoes & Chickpeas with Creamy Ricotta
receta de
@charlie.ma.vie-xt7
@charlie.ma.vie-xt7
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
potatoes (cut into bite-sized cubes)Frutas y verduras600 g- cherry tomatoes (whole)Frutas y verduras250 g
chickpeas (cooked, drained and rinsed)Despensa240 g
olive oilDespensa45 ml
honeyDespensa15 ml- balsamic vinegarDespensa15 ml
garlic (minced)Frutas y verduras2 piezas
thyme (chopped)Especias2 g
parsley (chopped)Frutas y verduras10 g
ricotta (creamy)Lácteos250 g
Parmesan (freshly grated)Lácteos30 g
basil (fresh leaves)Frutas y verduras8 g
saltEspecias4 g
black pepper (ground)Especias1 g
por ración
Nutrición
317kcal
- Carbohidratos
- 35 g
- Proteínas
- 13 g
- Grasas
- 14 g
lo que usará
Utensilios
Bol
Bandeja de horno
Horno
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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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