There are only so many workouts one can do to work off Irish Cream Cheesecake Brownies. After a couple of days of indulgence around here, it was time to break out the healthy recipes. The last time I pulled out my crockpot (slow cooker) for a vegetarian dish, I made a chickpea and tomato stew, spiced with ginger and coriander.
This time, I veered off in a different direction. Inspired by the flavors of the Mediterranean, I simmered nourishing chickpeas with deeply-flavored balsamic onions, tomatoes and kalamata olives. Once cooked, each serving is topped with feta cheese and chopped parsley.
With 7.6 grams of fiber and 8.9 grams of protein per 100 grams, chickpeas make a hearty meal that will keep you feeling full for several hours…or at least long enough to ward off that next brownie craving.
The onions:
Heat the olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 10 minutes.
Add 1/4 cup water and oregano. Cover and cook until the onions are golden brown, about 10 minutes, stirring occasionally.
Add additional 1/4 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.
Other vegetarian stews:
Cookin’ Canuck’s Crockpot Gingered Stew and Spicy Tomato Stew
The Kitchn’s Vegetarian Guinness Stew
eCurry’s Roasted Vegetable Stew with Coconut Milk
Herbivoracious’ Persian-Italian Eggplant Stew
From the kitchen of Cookin Canuck. www.cookincanuck.com
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
- Heat olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 10 minutes.
- Add 1/4 cup water and oregano. Cover and cook until the onions are golden brown, about 10 minutes, stirring occasionally.
- Add additional 1/4 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.
- 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.
Notes
Calories 359.6 / Total Fat 8g / Saturated Fat 2.5g / Cholesterol 11mg / Sodium 1065mg / Total Carbohydrates 58.2g / Fiber 11.7g / Sugar 3g / Protein 14g / WW (Old Points) 7 / WW (Points+) 9






















{ 41 comments… read them below or add one }
These days I cannot do without my chickpeas.
I have all of these ingredients in my pantry! Awesome! I’m going to make this. Love those caramelized onions.
I love chickpeas and this stew looks so good! What a great idea to add balsamic caramelized onions. I can’t wait to try your recipe, it sounds amazing.
This stew looks so tasty. I LOVE what you did with the onions. I’m going to try this asap!
Love the chickpeas, love the whole stew. And I love that it looks like an indulgence.
Oh yum… Look at those caramelized onions… Gorgeous! This would definitely fill me up and ward off my cupcake cravings!
- Brittany
Gorgeous Dara! I bet this chickpea stew is to die for!
I just bought my first crock pot two weeks ago so I think it’s a definite sign that I MUST make this stew!
How hearty! Gorgeous photos, too, as always!
bella ricetta , ciao
Love chickpeas
This looks great!
Great stew and I love your cute bowls!
Thanks, Maria. Those bowls were a fun find at Crate & Barrel.
How refreshing and delicious a stew could be…this one prove the same
Lovely & healthy!
I hear ya! We have been eating up the veggies too around here! I love chickpeas. Btw- still just loving your new site…So clean and crisp! ♥- Katrina
Thanks, Katrina. I love it, too and can’t thank my designer, Christy Broxton, enough for her hard work.
That’s wonderful vegetarian recipe. Am tempted to try.
I’d like to have that for lunch. Right now. Looks delicious Dara!!
What a wonderful and hearty stew to send us into spring! Dara, your photos are so inspiring and beautiful. Thank you for sharing this delicious recipe and your talents in the kitchen and behind the lens!
Aww, thank you, Georgia. I really appreciate your comments.
Oh goodness, the caramelized onions alone are making this dish call to me. I’ve indulged too much lately too!
This looks lovely! I am always looking for more crockpot meal ideas. Yum!
Hi Dara,
We “met” today on a conference call and I just wanted to stop by and say hi. What a beautiful site you have. Your recipes look great and the photos are beautiful. I am impressed!
Hi Mindee, I’m so glad you stopped by. I didn’t catch the name of everyone’s blogs on the call, and I look forward to stopping by yours.
Wonderful flavor combination. To be honest, I had no idea you could do the canned beans in a slow cooker. Have never done it since I was always afraid they would break down too much – so glad to find out they don’t so I can’t wait to make this!!
I have made a couple of chickpea dishes in the crockpot and am always pleasantly surprised by the texture of the chickpeas in the final product. They remain quite firm.
Sounds very tasty, especially with the Feta cheese on top!
Oh my goodness! This looks super good. And the fact that its a crock pot recipe makes it even better in my book. I love putting everything in the pot before work and then getting slammed by lovely-smelling goodness at the end of a long day
Well done!
Mmm… this sounds wonderful. What a great flavor combination!
You had me at Chickpea – I love them. I have stopped all meat for Lent, so this is a wonderful vegetarian recipe, even my carnivore husband will enjoy! Thanks
GORGEOUS.
I am making this!! The only thing I love more than chickpeas are mediterranean flavors. This is so my dish!
Enjoyed the tour of your new site — it suits you! — and I’m glad you picked the focaccia photo to feature in your header. It’s as wonderful as it looks! Now to try this recipe…
Thank so much. I’m so glad you enjoyed the focaccia recipe. It’s one of my favorites.
Yum!! Love caramelized onions, like, absolutely love. And i have the same bowls you do!
Well this is a stew I can have anyday! Dara, just wanted to tell you how you got such a spectacular eye to color contrast and different textures and material. You put them all together so well. I believe I got the same kitchen towel but I don;t think I can make it look so pretty.
These look delicious! I love caramelized onions in anything.
I am like Valerie (bellini) I am loving my chick peas and crave them constantly, so this dish holds great appeal for me and you have definitely made it look delicious and inviting.
YUM!
Valerie
I eat a lot of chickpeas…I will have to try your recipe soon.
Thank you so much! Found this (and your blog) google searching chickpea recipes (for my vegetarian aspie son). This is our new family go-to favorite! Looking forward to spending more time on your blog and trying out more of the recipes you have to offer.
I’m so glad to hear that! Tell your son that it’s one of my favorite, meals, too.
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