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Roasted Veggies and Chickpeas over Lemony Whipped Ricotta
55 minPara 4Nutri-Score B€€
B
55 min
55 minRoasted Veggies and Chickpeas over Lemony Whipped Ricotta
receta de
STELLA DRIVAS
@hungryhappens
6 recetas
7 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
broccoli (cut into florets)Frutas y verduras400 g
cauliflower (cut into florets)Frutas y verduras300 g
chickpeas (canned, drained and rinsed)Despensa400 g
olive oil (divided)Despensa60 ml
garlic (minced)Frutas y verduras3 piezas
paprikaEspecias5 g
ground cuminEspecias3 g- dried oreganoEspecias3 g
saltEspecias5 g
black pepper (ground)Especias2 g
ricottaLácteos400 g
feta (crumbled)Lácteos100 g
honeyDespensa15 ml
lemon (zested and juiced)Frutas y verduras1 pieza
por ración
Nutrición
333kcal
- Carbohidratos
- 24 g
- Proteínas
- 16 g
- Grasas
- 20 g
lo que usará
Utensilios
Horno
Bandeja de horno
Bol
Procesador de alimentos
paso a paso
Preparación
- Paso 1
Season the vegetables and chickpeas
- Toss the broccoli, cauliflower and chickpeas with olive oil, garlic, paprika, cumin, oregano, salt and pepper.
- Spread everything in a single layer on a baking tray.
- Paso 2
Roast the vegetables
- Roast until golden and tender, flipping halfway through.
- Paso 3
Whip the lemony ricotta
- Blend the ricotta with the feta, olive oil, honey, lemon zest and lemon juice until smooth and fluffy.
- Season to taste.
- Paso 4
Assemble and serve
- Spread the whipped ricotta on a plate.
- Pile the roasted vegetables and chickpeas on top and serve.