Toast with Greens, Chickpeas & Maple Ricotta
Yield: 2
Toast with Greens, Chickpeas & Maple Ricotta
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Ingredients
- 1 16 oz. can chickpeas, drained and pat completely dry with a paper towel
- 1/2 tsp. smoked paprika
- Large bunch of hearty greens (like swiss chard or kale), stems removed and leaves torn into bite-size pieces
- 1/4 c. chicken or vegetable stock
- 1 1/2 tsp. lemon juice, separated
- Zest of one lemon
- 1 Tbsp. butter
- 1/2 c. whole milk ricotta
- 1 tsp. maple syrup
- 2 thick slices of country bread
- Flaky sea salt, for garnish
- Crushed Aleppo pepper, for garnish
- Pickled red onion, thinly sliced, for garnish
- Kosher salt & black pepper
- 2 Tbsp. olive oil
Instructions
- Place a large skillet (with a tight-fitting lid) or dutch oven over medium-high heat. When hot, add 2 Tbsp. olive oil. When oil is shimmering, carefully add the chickpeas and sauté uncovered, stirring every minute, for 6-7 minutes or until golden brown & crisp. Add the paprika and a large pinch of salt and pepper, and sauté for one minute more.
- Reduce the heat to medium-low and carefully add your torn greens to the pan, along with the stock, 1 tsp. lemon juice, butter, and another pinch of salt. Stir to combine the chickpeas and greens, cover, and let the greens steam for 4-5 minutes or until tender and bright green. Remove from heat.
- While the greens steam, prepare your ricotta mixture. In a small bowl, combine ricotta, 1/2 tsp. lemon juice, maple syrup, and a generous pinch of salt until smooth.
- While the greens mixture cools slightly, prepare toast. Brush both sides of the bread with olive oil, and place in a skillet over medium heat. Toast each side for 2-3 minutes, or until golden brown.
- Assemble your toasts. Spread a generous amount of the maple ricotta mixture on each slice of toast. Top with the greens and chickpeas mixture, and garnish with lemon zest, flaky salt, Aleppo pepper, and the pickled red onions. Serve immediately — with a napkin!