Lemon Braised Chickpeas
with Rosemary & Cashew Cheese
INGREDIENTS
- 1 onion, peeled and thinly sliced
- 2 garlic cloves, peeled and minced
- ¼ oz fresh rosemary, leaves picked
- ¼ cup Kalamata olives, halved
- 13.4 oz chickpeas, drained and rinsed
- 8 oz Yukon Gold potatoes, cut into ½-inch cubes
- 2 tbsp capers
- 4 oz curly kale, destemmed and leaves thinly sliced
- 2 oz Treeline® Dairy-Free Herb Garlic Cheese
- 2 lemons, 1 sliced into rounds, 1 juiced (divided)
- 4 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat the oven to 425°F. Heat 1 tsp olive oil in a medium saucepan over medium-high heat. Add onion, garlic, and a pinch of salt and pepper. Cook until softened, 3 to 4 minutes. Transfer to a baking dish. TIP: We will reuse this saucepan in a later step; you don’t need to rinse it.
Add rosemary, olives, chickpeas, potatoes, capers, 4 tbsp olive oil, ¼ cup 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 to 25 minutes.
Return saucepan to medium-high heat with 1 tsp olive oil. Add kale and cook until bright green and wilted, 2 to 4 minutes.
When potatoes in the baking dish are fork-tender, remove foil, add sautéed kale, and toss. Crumble herb garlic cheese over braised chickpeas and top with sliced lemon. Set the oven to broil on high. Broil braised chickpeas until cheese is lightly browned, 2 to 3 minutes.
Add lemon juice to braised chickpeas. Serve the lemon braised chickpeas straight from the baking dish, family style. Bon appétit!
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