This recipe for chickpeas and grits is an easy vegetarian dinner recipe. If you’re looking for a delicious chickpea recipe with cheesy grits, keep reading!
You ever have a day where you’re looking in your fridge, looking in your cabinets, staring at your veggies on the counter, and just have no idea what to make?
Today was one of those days. I thought I’d make a rice bowl. Then I remembered I just made a hundred pounds of rice in my riso al forno recipe, so that was out. Then I was thinking maybe tacos, but I didn’t feel like fussing with tortillas.
I had a big bag of yellow corn grits, a GIGANTIC sweet potato, and lots of chickpeas. With that, I decided to whip up a chickpeas and cheesy grits recipe.
The best part of this dish? You can whip up the grits as the sweet potatoes cook, so this vegetarian dinner recipe comes together in just under an hour.
Here are some substitutions you can make, depending on what you have on hand:
- Sweet potato: Try this with eggplant, red bell peppers, carrots, golden beets, or even turnips or parsnips.
- Chickpeas: Black beans or your favorite white bean. You can also try this with red lentils!
- Grits: Serve this with white rice, brown rice, cauliflower rice, or quinoa instead!
- Want more protein? Try this with your protein of choice, like ground beef, shredded chicken, chorizo, ground turkey, or tofu crumbles.
Looking for more vegetarian recipes? Check my archives!
If you made this recipe, please rate it and comment below! You can also follow me and share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed.
Chickpeas and Grits
Equipment
- Wide pot or skillet
- Saucepan
Ingredients
Chickpeas:
- 1 tablespoon neutral oil
- 1 yellow onion peeled and diced
- 4 tablespoons butter divided
- 1 pound sweet potatoes peeled and diced
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon cayenne powder
- 15- ounce can diced tomatoes
- ¼ cup salsa taquera or use your favorite brand of salsa
- 15- ounce can chickpeas drained and rinsed
- 3 cups vegetable stock or water
- Salt and pepper to taste
Grits:
- 2 cups water
- 2 cups whole milk
- ½ teaspoon salt
- 1 cup yellow corn grits
- ½ cup shredded cheddar cheese
- ½ teaspoon smoked paprika
For serving (optional):
- Diced avocado
- Sour cream
Instructions
Cook the onion:
- Heat neutral oil in a wide pot or skillet over medium-high heat. Add the diced onion and cook for 6–7 minutes until it begins to soften.
Cook the sweet potato:
- Melt 2 tablespoons butter into the onion and add the diced sweet potato—season with salt and pepper. Cook, occasionally stirring, for 7–10 minutes until the sweet potatoes begin to char around the edges.
Sizzle the spices:
- Create an open space in the middle of the sweet potatoes and melt the remaining 2 tablespoons of butter. Next, add the cumin, chili powder, smoked paprika, garlic powder, and cayenne powder. Stir the spices into the butter for 30–45 seconds and then toss with the sweet potatoes to coat with the spices.
Simmer the chickpeas:
- Pour in the tomatoes, chickpeas, and add stock or water—season with salt and pepper. Bring to a boil and then reduce heat and simmer for 30 minutes until the sweet potatoes are fork-tender. Add water, as needed, if the liquid evaporates too quickly—taste and season once more to your preferences.
Prepare the grits:
- Combine the water, milk, and salt in a small pot and bring to a low boil. Stir in the grits and then cook, whisking often, for 30 minutes until tender and thickened. Taste and season again with salt. Next, stir in the cheese and the smoked paprika. If needed, add a splash or two more of milk to achieve the desired consistency.
To serve:
- Divide the cooked grits between plates and spoon the chickpeas on top. Garnish with avocado and sour cream, if you like. Enjoy!
