Lemon Braised Chickpeas

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, remove any pits, and cut olives in half. Drain and rinse the chickpeas. Cut red bliss potatoes into ½ inch cubes.

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.

Add rosemary leaves, halved olives, chickpeas, cubed 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, and stir to combine. Cover tightly with foil and bake until potatoes are tender, 20 to 25 minutes.

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

Thinly slice just 1 lemon (2 lemons) into rounds. When the potatoes in the baking dish are fork-tender, remove foil, add sautéed 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.

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. Tuck in!