Warm chickpea and leek bake with spinach, lemon ricotta, and crunchy sesame topping

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease an approximately 8 x 8-inch baking dish with a little of the olive oil.

2. 2

   2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and leek with a pinch of salt, and cook for 6-8 minutes until tender and fragrant.

3. 3

   3. Stir in the garlic, dried thyme, and sweet paprika. Cook for 30 seconds, then add the spinach and stir for 2-3 minutes until wilted. Remove from the heat.

4. 4

   4. In a large bowl, mash the chickpeas with a fork or potato masher, keeping some texture. Add the beaten eggs, milk, half of the grated Parmesan, 1 tablespoon lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon salt, and the black pepper. Mix well.

5. 5

   5. Fold the leek and spinach mixture into the bowl and stir until evenly combined into a moist mixture. Transfer it to the prepared baking dish and smooth the top.

6. 6

   6. In another bowl, mix the ricotta with the remaining tablespoon of lemon juice, the remaining lemon zest, and a pinch of salt. Dollop the ricotta over the surface of the bake and spread it lightly without fully covering the top.

7. 7

   7. In a small bowl, combine the breadcrumbs, remaining grated Parmesan, sesame seeds, and the remaining tablespoon of olive oil. Sprinkle this mixture over the ricotta and chickpea base to create a crunchy topping.

8. 8

   8. Bake for 30-35 minutes at 200 °C / 400 °F, until the center is set and the top is golden. For extra color, broil for 2 minutes, watching closely.

9. 9

   9. Let rest for 5 minutes before slicing. Serve hot or warm so the lemon ricotta stays creamy and the sesame crust remains crisp.