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Sheet-Pan Chickpeas Casserole with Buttermilk Biscuits
A sheet-pan American chickpea casserole with bell pepper and collard greens, finished with ranch seasoning, smoked paprika and BBQ sauce, served over buttermilk biscuits.
Ingredients
Instructions
Drain and season the chickpeas, then bake them over medium-high heat until well browned, about 4 minutes.
Add the bell pepper and collard greens, cooking until softened, about 6 minutes.
Stir in the ranch seasoning, smoked paprika and BBQ sauce for 2 minutes.
Warm the buttermilk biscuits separately.
Let the chickpeas simmer for about 10 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the buttermilk biscuits, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
