Skip to content
Menu
Italian Roasted Potatoes, Cherry Tomatoes & Chickpeas with Creamy Ricotta
Main

Italian Roasted Potatoes, Cherry Tomatoes & Chickpeas with Creamy Ricotta

45 minServes 3Nutri-Score B€€
from @charlie.ma.vie-xt72 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • potatoes (cut into bite-sized cubes)Produce600 g
  • cherry tomatoes (whole)Produce250 g
  • chickpeas (cooked, drained and rinsed)Pantry240 g
  • olive oilPantry45 ml
  • honeyPantry15 ml
  • balsamic vinegarPantry15 ml
  • garlic (minced)Produce2 pieces
  • thyme (chopped)Spices2 g
  • parsley (chopped)Produce10 g
  • ricotta (creamy)Dairy250 g
  • Parmesan (freshly grated)Dairy30 g
  • basil (fresh leaves)Produce8 g
  • saltSpices4 g
  • black pepper (ground)Spices1 g

per serving

Nutrition

317kcal

Carbs
35 g
Proteins
13 g
Fat
14 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Baking tray
  • Oven

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3
Get Mezze