Sheet-Pan Peppers and Chickpeas With Ricotta

This quick weeknight dinner comes together on not one but two baking sheets. On one, bell pepper strips get glazed in a sweet and punchy agrodolce, thanks to a mixture of honey and sherry vinegar (agrodolce means “sour-sweet” in Italian). On the other, spiced chickpeas and oily croutons are roasted until crisp. Because everything is better over a swoosh of creamy cheese, you’ll pile the contents of both baking sheets high on a bed of seasoned ricotta and finish with a garlic-parsley dressing. Here, the flavors of a deep, smoky romesco sauce cross with the textures of a loaded toast for a super satisfying platter you’ll likely scrape clean.

The trick to the crispiest chickpeas is patting them as dry as possible before oiling them up for the oven. Moisture prohibits browning and causes your chickpeas to steam instead of roast. This includes any liquid trapped between the bean and its thin outer skin; if you have the time (and patience!), removing any loose skins helps a bunch. To be honest, I rarely do it, and just live with a couple of chickpeas on the softer side.

Hot tip: In peak pepper season, sub in any sweet ones from the farmers market in lieu of the classic grocery store bell variety.