Lemon Braised Chickpeas

with Rosemary & Cashew Cheese

dinner

Nuts Cashews Rosemary Root Vegetables Lemon Leafy Greens Kale Fruit Chickpeas Cashew Cheese Beans/Legumes Dinner Mediterranean Soy-Free High-Protein Gluten-Free <600 Calories
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
570
FAT
22g
CARBOHYDRATES
74g
PROTEIN
26g

MAIN INGREDIENTS

  1. 1 onion
  2. 2 garlic cloves
  3. ¼ oz fresh rosemary
  4. ¼ cup Kalamata olives
  5. 13.4 oz chickpeas
  6. 8 oz red bliss potatoes
  7. 2 tbsp capers
  8. 4 oz curly kale
  9. 2 lemons
  10. 2 oz Treeline® Soft French-Style Cashew Cheese
  11. 4 tbsp + 2 tsp (8 tbsp + 4 tsp) olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: tree nut (cashew)
Nutrition

TOOLS

  • 8x8 baking dish
  • Medium saucepan

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 425°F. Peel and thinly slice the onion(s). Peel and mince the garlic. Pick rosemary leaves from the stems. Check Kalamata olives and remove any pits, and cut olives in half. Drain and rinse the chickpeas. Cut red bliss potatoes into ½ inch cubes.

2
Cook the aromatics

Heat 1 tsp (2 tsp) olive oil in a medium saucepan over medium-high heat. Add sliced onion, minced garlic, and a pinch of salt and pepper. Cook until softened, 3 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.

3
Start the braised chickpeas

Add rosemary leaves, halved Kalamata olives, chickpeas, cubed red bliss potatoes, capers, 4 tbsp (8 tbsp) olive oil, ¼ cup (½ cup) water, and a pinch of salt and pepper to the baking dish with the aromatics. Stir to combine. Cover tightly with foil and bake until potatoes are tender, 20 to 25 minutes.

4
Sauté the kale

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

5
Finish the braised chickpeas

Thinly slice just 1 lemon (2 lemons) into rounds. When potatoes in the baking dish are fork- tender, remove foil, add sautéed curly kale, and toss. Crumble cashew cheese over the 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.

6
Serve

Halve and juice the remaining lemon(s). Add lemon juice to the braised chickpeas. Serve the lemon braised chickpeas with rosemary and cashew cheese straight from the baking dish, family style. Dig in!