Crockpot Chickpea Stew With Balsamic Caramelized Onions
In this flavorful medley, the sweetness of slowly caramelized onions pairs beautifully with tangy balsamic vinegar and savory kalamata olives in a hearty stew. The tender chickpeas soak up the onions' rich essence, creating a satisfying dish that can be enjoyed on its own or served over a bed of rice. Finish off with a sprinkle of crumbled feta cheese and fresh Italian parsley for a burst of color and freshness to complement the robust flavors.
— Constant Cookbook
Ingredients
- 2 tsp olive oil
- 2 medium yellow onions, thinly sliced
- 1/2 cup water, divided
- 1 tsp dried oregano
- 1 tbsp balsamic vinegar
- 1 can (28 oz.) diced tomatoes & juices
- 1/3 cup chopped kalamata olives
- 2 cans (14 oz. each) chickpeas, drained and rinsed well
- 1/3 cup crumbled feta cheese
- 1/4 cup finely chopped Italian parsley
Instructions
- The Onions:
- Heat olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 10 minutes.
- Add ¼ cup water and oregano. Cover and cook until the onions are golden brown, about 10 minutes, stirring occasionally.
- Add additional ¼ cup water. Cover the pan again and cook until the onions are deep golden brown, about 15 minutes. Stir in balsamic vinegar. Cover the pan and cook until the liquid is absorbed. Remove from heat. Stir in tomatoes and kalamata olives.
- The Stew:
- Pour chickpeas into the bottom of a crockpot. Pour the onion mixture over the chickpeas. Cook on low heat for 5 to 6 hours or on high heat for 3 to 4 hours.
- Serve as a side dish or over rice as an entree. Garnish with feta cheese and chopped parsley.
Yield
Serves 4 as entree
Nutrition
- Calories: 113 kcal
- Carbohydrate Content: 12 g
- Protein Content: 4 g
- Fat Content: 7 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 11 mg
- Sodium Content: 470 mg
- Fiber Content: 3 g
- Sugar Content: 6 g
- Serving Size: 1 serving
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