Roasted Chickpeas & Tomatoes

• 3 pieces Shallots
• 5 pieces Grape tomatoes
• 1 bundle Fresh cilantro
• 1 piece Lime
• 250 g Quick cooking grits
• 1 tablespoon Ground coriander
• 1 tablespoon Ground cumin
• 2 pieces large cloves garlic
• 1 can Chickpeas

1. Preheat oven to 425u0b0F. Rinse and drain chickpeas. Trim ends from shallots, peel, and cut into 1/2-inch wedges. Peel garlic and grate or finely chop.
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. 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. 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. Halve lime and squeeze half over chickpeas and vegetables, shaking to combine. Reserve remaining lime for another use.
6. Pick cilantro leaves and tender stems from sprigs. Serve chickpeas and vegetables over grits, drizzled with olive oil and topped with cilantro. Enjoy!

shallots, grape tomatoes, fresh cilantro, lime, cooking grits, ground coriander, ground cumin, garlic, chickpeas

Taken from www.epicurious.com/recipes/member/views/roasted-chickpeas-tomatoes-586f846e7d8fd3bb43d8c671 (may not work)