Crispy Chickpea Skillet with Roasted Tomato Sauce and Lemon Ricotta over Pearl Couscous

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a sheet pan, toss the cherry tomatoes, red onion, 3 whole garlic cloves, 1 1/2 tbsp olive oil, half of the salt, and a little black pepper. Roast for 20 minutes, until the tomatoes soften and lightly char.

2. 2

   Meanwhile, dry the chickpeas very well with paper towels. Heat them in a large skillet over medium-high heat with 1 tbsp olive oil, smoked paprika, ground cumin, dried oregano, red pepper flakes, a little salt, and black pepper. Cook for 8 to 10 minutes, stirring occasionally, until golden and crisp. Set aside.

3. 3

   In a medium saucepan, heat 1/2 tbsp olive oil over medium heat. Add the 2 chopped garlic cloves and cook for 30 seconds. Stir in the pearl couscous and toast for 1 minute. Pour in the hot vegetable broth, add a pinch of salt, bring to a boil, reduce the heat, and cook covered for 10 to 12 minutes until tender and the liquid is absorbed. Turn off the heat and fluff with a fork.

4. 4

   In a small bowl, mix the ricotta with the lemon zest, 1 tbsp lemon juice, honey, half of the chopped parsley, and a pinch of black pepper until smooth and creamy.

5. 5

   Remove the tray from the oven. Transfer the roasted tomatoes, onion, and roasted garlic to a skillet or saucepan; squeeze the garlic out of its skins. Add the tomato paste and 1 tbsp lemon juice. Crush lightly with a spoon or masher to make a rustic sauce. Cook over medium heat for 2 to 3 minutes more.

6. 6

   Serve the pearl couscous in shallow bowls, spoon the roasted tomato sauce over it, scatter the crispy chickpeas on top, and finish with dollops of lemon ricotta. Add the remaining parsley, an extra drizzle of olive oil if desired, and black pepper to taste.