Hoofdgerecht
Italian Roasted Potatoes, Cherry Tomatoes & Chickpeas with Creamy Ricotta
45 minVoor 3Nutri-Score B€€
B
45 min
45 minItalian Roasted Potatoes, Cherry Tomatoes & Chickpeas with Creamy Ricotta
recept van
@charlie.ma.vie-xt7
@charlie.ma.vie-xt7
2 recepten
2 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
potatoes (cut into bite-sized cubes)Groente en fruit600 g- cherry tomatoes (whole)Groente en fruit250 g
chickpeas (cooked, drained and rinsed)Voorraadkast240 g
olive oilVoorraadkast45 ml
honeyVoorraadkast15 ml- balsamic vinegarVoorraadkast15 ml
garlic (minced)Groente en fruit2 stukken
thyme (chopped)Kruiden en specerijen2 g
parsley (chopped)Groente en fruit10 g
ricotta (creamy)Zuivel250 g
Parmesan (freshly grated)Zuivel30 g
basil (fresh leaves)Groente en fruit8 g
saltKruiden en specerijen4 g
black pepper (ground)Kruiden en specerijen1 g
per portie
Voedingswaarden
317kcal
- Koolhydraten
- 35 g
- Eiwitten
- 13 g
- Vetten
- 14 g
wat u gebruikt
Keukengerei
Mengkom
Bakplaat
Oven
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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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