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Smoky Chickpeas Meatloaf
A smoky American chickpea dish with russet potatoes and bell pepper, finished with smoked paprika, black pepper and hot sauce, served over grits.
Ingredients
Instructions
Drain and season the chickpeas, then bake them over medium-high heat until well browned, about 10 minutes.
Add the russet potatoes and bell pepper, cooking until softened, about 5 minutes.
Stir in the smoked paprika, black pepper, hot sauce and brown sugar for 4 minutes.
Cook the grits separately according to package directions.
Let the chickpeas simmer for about 10 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the grits, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
