Sheet-Pan Ricotta with Greens & Za'atar Chickpeas

Ingredients

• 3 cups (500 g) canned chickpeas, rinsed
• 2 cups (480 g) low-fat ricotta
• 8 cups (800 g) broccoli
• 8 cups (240 g) baby spinach
• 8 garlic cloves (24 g)
• 4 tbsp (60 ml) olive oil
• 3 tbsp (16 g) za'atar
• 1/2 cup (120 ml) lemon juice
• 1 tsp (2.4 g) black pepper

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 425°F (220°C). Dry the chickpeas on a cloth, toss them with half the oil and the za'atar and roast on a half sheet pan 15 minutes, until they rattle.
2. Add the broccoli and the sliced garlic with the rest of the oil and roast 8 minutes more, until the tips char.
3. Spoon the ricotta into the middle in rough lumps and give it 5 minutes, until it colours at the edges.
4. Wilt the spinach through the hot tray and finish with the lemon and pepper.