Name: Creamy Vegetarian Shrimp and Grits with Chickpeas
Prep time: 5 min
Cook time: PTH20M
Total time: PTH25M
Yield: 4
Cuisine: American
Ingredients: 3/4 cup [uncooked corn grits](https://amzn.to/4cujgky); 1/4 tsp kosher salt; 3-4 tbsp butter; 1 tbsp olive oil; 1 onion, chopped; 1 green bell pepper, chopped; 2 garlic cloves, minced; 1 tbsp tomato paste; 1/2 tsp dried thyme; 1/2 tsp salt; 1 can (15oz) diced tomatoes; 1 can (15oz) chickpeas, drained and rinsed; 1/4 cup heavy cream; 2 tbsp chopped fresh parsley

This vegetarian shrimp and grits recipe is a cozy, plant-based twist on the Southern classic. I have always loved shrimp and grits, and this version is a little simpler, lighter, and quicker to make.

Chickpeas are simmered in a creamy tomato sauce and served over buttery, tender grits for a rich and satisfying meal. Ready in about 30 minutes, this easy vegetarian shrimp and grits is perfect for weeknights without sacrificing comfort or flavor.

Why You’ll Love This Recipe

Ready in less than 30 minutes
Uses pantry staples like canned chickpeas and tomatoes
Creamy + hearty without meat
Budget-friendly
Easily customizable

Variations

Make it spicy: When adding in the thyme and salt, you can also add a dash of cayenne pepper or red chili flakes. Another way to make it spicy is to top the meal with some of your favorite hot sauce.
Make cheesy grits: If you like your grits to be cheesy, add in about 1/4 cup of shredded cheddar or parmesan after the grits are cooked.
Add in extra greens: Once the chickpea mixture is cooked, add in a handful of spinach to cook down in the sauce. This recipe does call for parsley on top, but you can add other herbs as well, like chives or basil.

A close up of vegetarian shrimp and grits.

Storage & Reheating

Store leftovers in airtight containers in the refrigerator for up to 3–4 days, keeping the grits and chickpea mixture separate if possible to maintain the best texture.
Keep in mind that grits will thicken significantly as they cool. To thin them out, add a little water or milk when heating them up.
Warm the chickpea mixture in a skillet over medium heat or in the microwave, adding a small splash of water or broth if it has thickened too much.
Freezing is not recommended for the grits since they can become grainy when thawed, but the chickpea mixture can be frozen for up to 2 months and reheated gently on the stovetop.