An accident has turned into a delightful panzanella that I am pleased to share with you. (Don't you love when that happens?) Here's what: The juicy-fresh and bright flavors of cherry tomatoes and cucumbers along side meaty chickpeas and torn naan is easy-good. The scallions and basil provide a pop of savory sweetness. The plunk of garlic-oil drizzled ricotta was an afterthought that turned into the crown of the dish. This panzanella is simple and filling and bound to be on repeat once you make it.
I use whole-milk ricotta for the added richness. You can use part-skim if you prefer.
Notes: Garlic-infused olive oil is Trader Joe's.
NAAN & CHICKPEA PANZANELLA WITH SEARED TOMATOES AND RICOTTA
Ingredients: 1 can drained chickpeas, 2 cups cherry tomatoes, 1/2 English cucumber-chopped, 3 sliced scallions, 1 large piece Naan-torn, 1/4 cup garlic-infused olive oil + extra, juice of 1/2 lemon, 1 chopped fresh dill (or 1/2 tsp. dried), 1/2 tsp. salt, 1/2 tsp. pepper, ricotta cheese.
1. Heat a non-stick skillet pan over nearly-high heat (do not add oil). Sear the tomatoes until blackened marks appear on all sides, rolling them around in the pan every minute or so. This will take about 5 minutes.
2. Meanwhile, combine in a large bowl, the chickpeas, cucumber, scallions and torn naan. Tip in hot tomatoes.
3. Whisk together oil, lemon juice, dill, salt and pepper. Pour over panzanella and toss. Let it sit at room temperature for 20-30 minutes. Before serving, plop a large spoonful of ricotta cheese on the side and drizzle with oil.