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MEAL Roasted Brocolli, Kale and Chickpeas with Ricotta


made with feta not ricotta


1 bunch broccolini, or broccoli, cut into thin florets
1 bunch Tuscan or Lacinato kale, stemmed and cut into 2-in/5-cm pieces
1½ cups/240 g cooked chickpeas (see instructions below) or canned chickpeas, drained and rinsed
1 clove garlic, thinly sliced
¼ cup/60 ml extra-virgin olive oil
Fleur de sel or Maldon sea salt
1 lemon, cut into wedges
8 oz/250 g fresh ricotta cheese
Freshly ground black pepper
Pinch of crushed red pepper flakes
Finishing oil for drizzling



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