Lemon Braised Chickpeas

🥘 Ingredients

• olive oil 1 tsp
• onion 1
• garlic 2 cloves
• salt
• pepper
• fresh rosemary 1/4 oz
• Kalamata olives 1/4 cup
• chickpeas 13.4 oz
• red bliss potatoes 8 oz
• capers
• olive oil 4 tbsp
• water 1/4 cup
• salt
• pepper
• olive oil 1 tsp
• curly kale 4 oz
• Treeline Soft French-Style Cashew Cheese 2 oz
• lemon 1
• lemon 1

Cook the aromatics

1. 1

   Preheat the oven to 425°F. Heat - olive oil in a medium saucepan over medium-high heat. Add onion {peeled and thinly sliced}, garlic {peeled and minced}, and a pinch of - salt and - pepper . Cook until softened, 3 minutes to 4 minutes , and transfer to a baking dish . TIP: We will reuse this saucepan in a later step; you don't need to rinse it.

Start the braised chickpeas

1. 1

   Add fresh rosemary {leaves picked}, Kalamata olives {halved}, chickpeas {drained and rinsed}, red bliss potatoes {cut into 1/2-inch cubes}, capers , - olive oil , - water , and a pinch of - salt and - pepper to the &baking dish with the aromatics, and stir to combine. Cover tightly with foil and bake until potatoes are tender, 20 minutes to 25 minutes .

Sauté the kale

1. 1

   Return the &saucepan to medium-high heat with - olive oil . Add curly kale {destemmed and leaves thinly sliced} and cook until bright green and wilted, 2 minutes to 4 minutes .

Finish the braised chickpeas

1. 1

   When the potatoes in the &baking dish are fork-tender, remove &foil, add sautéed &kale, and toss. Crumble Treeline Soft French-Style Cashew Cheese over the braised chickpeas and top with lemon {sliced into rounds}. Set the oven to broil on high. Broil braised chickpeas until cheese is lightly browned, 2 minutes to 3 minutes .

Serve

1. 1

   Add lemon {juiced} to the braised chickpeas. Serve the lemon braised chickpeas straight from the baking dish, family style. Bon appétit!