roasted chickpeas with grits

roasted chickpeas & tomatoes with garlicky grits

Spiced chickpeas roast in the oven until warmed and just a little crisp on the outside. Shallots soften and cherry tomatoes burst alongside. This savory-sweet topping gets spooned onto creamy grits spiked with a little grated garlic. Don’t skimp on the olive oil at the end—a drizzle is all you need to enhance the flavors of an already top-notch vegetarian meal. Cook, relax, and enjoy!

What you’ll need:
1 can chickpeas
2 shallots
1 clove garlic
1 tsp ground cumin
1 tsp ground coriander
1 dry pint cherry tomatoes
½ cup quick grits
1 lime
fresh cilantro
olive oil
coarse salt
freshly ground black pepper

Equipment:
zester
rimmed baking sheet
small saucepan

Recipe steps:
1. Prep ingredients
Preheat oven to 425°F. Rinse and drain chickpeas. Trim shallots, peel, and cut into ½-inch wedges. Peel and finely grate garlic on a microplane or finely chop.

2. Roast chickpeas
Toss chickpeas and shallots with 2 tablespoons oil, cumin, coriander, and season with salt and pepper. Roast, shaking sheet halfway through, until shallots are beginning to soften, 8–10 minutes.

3. Roast tomatoes
Toss tomatoes with 1 tablespoon oil and season with salt and pepper. Add to sheet with chickpeas and shallots and continue to roast until tomatoes burst, 10–15 minutes more.

4. Cook grits
Meanwhile, bring 3 cups water and 1 teaspoon salt to a boil. Add grits and whisk to combine. Reduce heat to simmer and cook, whisking occasionally, until liquid is absorbed and grits are tender, 8–10 minutes. Stir in grated garlic and season to taste with salt.

5. Finish chickpeas
Halve lime and squeeze half over chickpeas and vegetables, shaking to combine.

6. Serve
Pick cilantro leaves and tender stems from sprigs. Serve chickpeas and vegetables over grits, drizzled with oil and topped with cilantro. Enjoy!

 

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