Sheet-Pan Peppers and Chickpeas With Ricotta Recipe

Step 1Place racks in upper and lower thirds of oven; preheat to 425°. Place 4 red or yellow bell peppers, ribs and seeds removed, cut into 1″-thick strips, on a rimmed baking sheet; drizzle 2 Tbsp. extra-virgin olive oil and 2 Tbsp. sherry vinegar or red wine vinegar over; season with kosher salt. Toss to coat and roast on upper rack until peppers have softened and blistered in spots, 28–32 minutes.Step 2Meanwhile, place one 15-oz. can chickpeas, rinsed, patted dry, on a second rimmed baking sheet. Drizzle with some oil, sprinkle with 1 tsp. ground cumin and 1 tsp. smoked paprika, and…