Roasted Chickpeas and Peppers With Goat Cheese
from New York Times Cooking
Vegetarian
- 15.500 Ounce Chickpeas (Wiki) Explore
- 0.250 Cup Extra-virgin olive oil (Wiki) Explore
- 1.000 Cup Medium-spicy pepper hungarian wax, jimmy nardello or poblano
- 1.000 Tablespoon Red wine vinegar (Wiki) Explore
- 1.000 Teaspoon Fine sea salt (Wiki) Explore
- 2.000 cloves Garlic (Wiki) Explore
- 2.000 sprig Fresh thyme, oregano or rosemary (Wiki) Explore
- 12.000 Cup Sweet bell peppers (Wiki) Explore
- 3.000 Tablespoon Fresh basil or mint (Wiki) Explore
- 4.000 Ounce Fresh goat cheese (Optional) (Wiki) Explore
- Crusty bread (Optional) (Wiki) Explore