Roasted Chickpeas & Tomatoes

1. 1

   Preheat oven to 425u00b0F. Rinse and drain chickpeas. Trim ends from shallots, peel, and cut into 1/2-inch wedges. Peel garlic and grate or finely chop.

2. 2

   On a rimmed baking sheet, toss chickpeas and shallots with 2 tablespoons oil, cumin, and coriander, and season with salt and pepper. Roast, shaking sheet halfway through, until shallots begin to soften, 8-10 minutes.

3. 3

   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. 4

   Meanwhile, in a small saucepan, bring 3 cups water and 1 teaspoon salt to a boil. Add grits and whisk to combine. Reduce heat to a 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. 5

   Halve lime and squeeze half over chickpeas and vegetables, shaking to combine. Reserve remaining lime for another use.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.