Plat
Italian Roasted Potatoes, Cherry Tomatoes & Chickpeas with Creamy Ricotta
45 minPour 3Nutri-Score B€€
B
45 min
45 minItalian Roasted Potatoes, Cherry Tomatoes & Chickpeas with Creamy Ricotta
recette de
@charlie.ma.vie-xt7
@charlie.ma.vie-xt7
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
potatoes (cut into bite-sized cubes)Fruits et légumes600 g- cherry tomatoes (whole)Fruits et légumes250 g
chickpeas (cooked, drained and rinsed)Épicerie240 g
olive oilÉpicerie45 ml
honeyÉpicerie15 ml- balsamic vinegarÉpicerie15 ml
garlic (minced)Fruits et légumes2 morceaux
thyme (chopped)Épices2 g
parsley (chopped)Fruits et légumes10 g
ricotta (creamy)Produits laitiers250 g
Parmesan (freshly grated)Produits laitiers30 g
basil (fresh leaves)Fruits et légumes8 g
saltÉpices4 g
black pepper (ground)Épices1 g
par portion
Nutrition
317kcal
- Glucides
- 35 g
- Protéines
- 13 g
- Lipides
- 14 g
ce que vous utiliserez
Ustensiles
Saladier
Plaque de cuisson
Four
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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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