Lemon Braised Chickpeas

Preheat the oven at 450°F. Peel and thinly slice the onion. Peel and mince the garlic. Pick the rosemary leaves from the stems. Halve the kalamata olives. Drain and rinse the chickpeas. Cut the red potatoes into quarters (no need to peel).

Place a medium saucepan over medium-high heat with 1 tsp olive oil. Add the sliced onion, minced garlic, and a pinch of salt and pepper, and cook until softened, about 3 to 4 minutes. Transfer the onions and garlic to a baking dish.

Add the rosemary leaves, olives, chickpeas, quartered potatoes, capers, 4 tbsp olive oil, ¼ cup water, and a pinch of salt and pepper to the baking dish with the onions and garlic. Stir to combine. Cover tightly with foil and bake until the potatoes are tender, about 20 to 25 minutes.

Destem the kale and thinly slice the leaves. Return the saucepan to medium-high heat with 1 tsp olive oil. Add the sliced kale and cook until bright green and wilted, about 2 to 4 minutes.

Thinly slice just one lemon into rounds. When the chickpeas are finished, remove the foil, add the kale and toss. Turn the oven to broil on high. Crumble the Scallion Cashew Cheese over the braised chickpeas and top with the sliced lemon. Broil until the cheese is lightly browned, about 2 to 3 minutes.

Halve the remaining lemon. Squeeze the remaining lemon juice over the baking dish. Serve the lemon braised chickpeas with rosemary straight from the baking dish, family-style. Enjoy!