Stewed Chickpeas and Butternut Squash over Brown Butter Sage Grits Recipe

Recipe by:Angela Persicke & Mark Perlioni of @cooking_with_wine

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A delicious fall combination of chickpeas and butternut squash with a few other vegetables, stewed and served over creamy brown butter and sage grits. This vegetarian dish is the perfect way to keep you warm as the weather cools down this fall.


Prep Time:
30 minutes
Cook Time:
40 minutes


For the Stewed Chickpeas & Squash:

  • 2 tablespoons olive oil
  • 1 medium sweet yellow onion, diced
  • 1 small red bell pepper
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • ¼ cup dry white wine
  • 6 cups vegetable stock
  • 1 small butternut squash, peeled and large dice (1”) – total of about 4 cups
  • 4 (19-ounce) cans chickpeas, drained and rinsed
  • 3 small white potatoes, large dice
  • 1 tablespoon kosher salt
  • 1 teaspoon ground allspice
  • 1 teaspoon ground coriander
  • 1 teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 12 fresh sage leaves, finely chopped
  • 3 bay leaves

For the Grits:

  • 8 tablespoons unsalted butter, divided
  • 2 ¼ cups vegetable stock
  • 2 cups water
  • 1 cup stone ground grits
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon finely chopped fresh sage leaves


  1. In a large pot over medium heat, heat the olive oil. Add the onion and bell pepper and sauté for a few minutes, stirring often, until some browning starts to take place on the onions and some of the peppers. Add the garlic and stir, cooking for about 30 seconds. Add the tomato paste and stir for about 30 more seconds to a minute until very fragrant. Add the wine and cook until it has almost evaporated, and the alcohol smell is no longer present.
  2. Add the remaining ingredients and stir to incorporate. Bring to a boil, then turn the heat down to low and simmer while you cook the grits.
  3. To make the brown butter, take 6 tablespoons of the butter and place it in a small saucepan over medium-low heat and cook. Swirl the pan from time to time, but you don’t need to stir. After about 5 to 7 minutes, the milk solids will fall to the bottom and begin to brown. When this happens, and the aroma becomes sweet and nutty, remove from the heat immediately and set aside. This can be done ahead of time if needed.
  4. To make the grits, add the vegetable stock and water in a large saucepan and bring to a boil. Slowly whisk in the grits. Add the salt, pepper, and remaining 2 tablespoons of butter and stir to combine. Cook the grits for about 20 minutes until tender. If you like them even more tender, cook for an additional 10 minutes. Once the grits are done, stir in the sage and brown butter well to thoroughly incorporate the butter.
  5. Serve the grits in a bowl and top with the stewed butternut squash and chickpeas. Enjoy!
  • Note: Stone ground grits are used in this recipe, NOT instant grits. If using instant grits, follow package directions and stir in brown butter and sage at the end before serving.
  • Angela Persicke & Mark Perlioni