I know; it doesn’t sound like much of a thrill, but I was trying to come up with an alternative to Savannah style shrimp & grits–realizing that it’s the peppers & onions & cheesy grits that really make that dish. I could call it Broiled Vegatables & Garbanzos on Cheese Grits & Arugula with a Basalmic Tap Broiled Vegetables & Roasted Chick Peas on Cheese Grits & Arugula with a Basalmic & Olive Tapenade Drizzle, but that seems a bit long..
The roasted chickpeas (garbanzos) can also be used for other dishes, or in salads, 
etc. Other similar things could be substituted (I considered my Sriracha & Garlic toasted soybeans, but that seemed too crunchy).
Warning: this is a very vague recipe. Experiment with it, or improvise. If you prefer hotter peppers, by all means use hotter peppers. If you are vegan, skip the cheese & butter or find a substitute. No recipe at the Bistro is ever carved in stone.
Ingredients:
- 1 can Chickpeas/Garbanzo Beans
- Butter & Spices to taste
- ! cup Grits.
- 2 cups Water
- ! cup heavy Cream
- 4-6 oz. Cheese (I used Boar’s Head Swiss)
- Olive Oil or Butter
- Several different colored Sweet Peppers to taste
- Red Onion to taste
- Several carrots, shaved into longish strips
- some sliced Purple Cabbage (optional)
- 1 clove Garlic
- Arugula
- Balsamic Vinegar, Tapenade, Pesto or Sriracha for drizzle.
Part the First: Roasting the Chickpeas
Step 1, Prepare ye the way: Pre-heat the oven to 375. Drain & rinse a can of Garbanzo beans, then dry them somewhat. You can lay them out on a towel or paper towel, or come up with something more creative.
Step 2, toast! Spread the beans evenly on a dry iron skillet and place in the oven. Let toast for 20 minutes, or until the beans start to become crunchy.
Step 3, and toast some more: Take the beans out, add some butter & spices, roll them about, and return them to the oven for another 10 to 15 minutes.
Part the Second: Cheese Grits
Step 4, Bubble, bubble, toil & trouble: In a medium to large pan, bring 2 1/2 cups of Water to a boil. Add the heavy cream & heat. Stir in the grits gradually, either stirring or whisking until it begins to bubble. Reduce heat, cover and simmer, stirring frequently, for 30 minutes or so.
Part the Third: Roasting the rest
Step 5, more preparing: Clean & slice the vegetables into long strips or slices.
Step 6, Yum! Cheese! Add the Cheese and some more butter (possibly salt, depending on the cheese) to the grits, and stir)
Step 7, broiling: About 10 or 15 minutes before you are ready to serve, add the peppers, onions, etc to the chickpeas, drizzle with olive oil, toss, and place under a broiler. Remove every few minutes and toss again, repeating until it starts to brown but is still firm. On the last toss, add the clove of garlic, minced.
Step 8, Share & Enjoy! It is plated by putting down a bed of Arugula, spooning a generous helping of grits on that, then arranging the roasted mixture on that, or by putting in a serving bowl in a similar manner. You may drizzle if you want.
It is also good left over.
