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GRITS + CHICKPEAS & SMOKY VEGETABLES

Servings: 3 people

Ingredients

Grits:

  • 1 ¼ cup grits (see notes)
  • cup milk
  • 25 grams butter
  • 2 tsp salt (plus more to taste)

Chickpeas & smoky veg:

  • 1 cup cooked chickpeas
  • 5 tomatoes, roughly chopped
  • 2 red peppers, de-seeded and sliced
  • 2 eggplants
  • 1 ½ cups chopped kale (or spinach)
  • 7 cloves of garlic, finely chopped
  • 1 tbsp chilli flakes, or to taste
  • 2 tsp coriander powder
  • 2 tsp cumin powder
  • ¼ cup basil leaves, roughly chopped
  • 1 tbsp oil
  • Salt, to taste

Instructions

  • Rinse the grits in a colander until the water runs clear. Add to a pot with 4 cups of water and salt. Cover and cook over a low-medium heat for 10-20 mins. Whisk occasionally as it starts to thicken.
    (Note: how long they take to cook would largely depend on how fine or coarse your grits are. Once they’ve absorbed all the water and start to catch on the whisk, taste and cook for longer if need be). Add more water if necessary. You’re looking for the consistency of thick oatmeal.
  • Once the grits have cooked, remove from the heat and clamp on a lid. Let it sit until you’re ready to serve. Milk and butter will be stirred in just before serving.
  • Roast the eggplants over an open flame, turning frequently with tongs. You want the skins blistered and charred on all sides. Add them to a bowl. Cover and let them steam for 10 mins.
  • Flake away the eggplant skins. Roughly chop and set aside.
  • Heat oil in a pan and sauté garlic until lightly browned. Add the tomatoes and peppers to the pan along with chilli flakes and salt. Cover and cook until they start to break down, about 5-7 mins.
  • Stir in the chopped eggplant, kale/spinach, coriander powder, cumin powder, and chickpeas. Add about ¼ cup of water to loosen. Cover and cook on low for 10-15 mins. Add more water if necessary.
  • Remove from heat and stir in the basil leaves. Taste and adjust seasoning.
  • When you’re ready to serve, put the grits back over a low heat and whisk in the milk and butter. Add half the quantity of milk first and then add more to get the right consistency. Taste and add more salt if necessary. I like it slightly runny, but keep it thicker if you prefer.
  • Serve immediately with the smoky chickpeas and veg spooned over the top.

Notes

I buy the locally available corn grits. Some batches tend to be a bit coarser. If yours are too coarse, pulse for a few seconds in a blender and use.