Sheet-Pan Peppers and Chickpeas With Ricotta

Step 1

Place racks in upper and lower thirds of oven; preheat to 425°. Place 4 red or yellow bell peppers, ribs and seeds removed, cut into 1″-thick strips, on a rimmed baking sheet; drizzle 2 Tbsp. extra-virgin olive oil and 2 Tbsp. sherry vinegar or red wine vinegar over; season with kosher salt. Toss to coat and roast on upper rack until peppers have softened and blistered in spots, 28–32 minutes.

Step 2

Meanwhile, place one 15-oz. can chickpeas, rinsed, patted dry, on a second rimmed baking sheet. Drizzle with some oil, sprinkle with 1 tsp. ground cumin and 1 tsp. smoked paprika, and season generously with salt. Toss to coat and roast on lower rack until slightly darkened in color, 9–11 minutes.

Step 3

While the chickpeas are roasting, place ½ small loaf of country-style bread (about 4 oz.), torn into 1″ pieces, in a large bowl. Drizzle generously with oil and season with salt and freshly ground pepper; toss to coat.

Step 4

Remove chickpeas from oven. Add bread to baking sheet and toss to combine; reserve bowl. Roast until chickpeas are crisp and bread is golden brown, 13–17 minutes.

Step 5

Place 1 cup whole-milk ricotta in a small bowl, drizzle in a little oil and season with salt. Mix well and spread over a platter; set aside.

Step 6

Toss 1 garlic clove, finely grated, 3 Tbsp. finely chopped parsley, 3 Tbsp. extra-virgin olive oil, and a pinch of salt in a clean small bowl to combine. Stir 1 Tbsp. honey and remaining 3 Tbsp. sherry vinegar or red wine vinegar in another small bowl.

Step 7

Remove peppers from oven, immediately drizzle honey mixture over and toss to coat. Transfer bell peppers, chickpeas, and croutons, and any juices from pans to reserved bowl; toss to combine. Taste and season with more salt and pepper if needed; drizzle with more oil if desired.

Step 8

Pile pepper mixture on top of reserved platter with ricotta, then spoon garlic-parsley dressing over.