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:
Crockpot Spiced Chickpea Stew (Vegan)
Vegetable Curry Quinoa Bowl
Curry Red Lentil Stew with Tomatoes
Crockpot Chickpea Stew with Balsamic Caramelized Onions
Ingredients
The Onions:
- 2 teaspoon olive oil
- 2 medium yellow onions thinly sliced
- 1/2 cup water divided
- 1 teaspoon dried oregano
- 1 tablespoon balsamic vinegar
- 1 28 ounce can diced tomatoes with juices
- 1/3 cup chopped kalamata olives
The Stew:
- 2 14 ounce can of 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.
Notes
Nutrition
Berni
This looks amazing….but I don’t use a crockpot….how can I cook this on the stovetop? PS….love your recipes!
papa Johns Coupon Code
When all else fails, you can always call your favorite shop and ask what pizza deals they are offering.
A good place to explore and share all the gastronomic delights of India is the Khana
Khazana website. The best way to order a pizza is to use your cell phone.
yvette
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.
Dara (Cookin' Canuck)
I’m so glad to hear that! Tell your son that it’s one of my favorite, meals, too.
The Food Hunter
I eat a lot of chickpeas…I will have to try your recipe soon.
A Canadian Foodie
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
Lauren at Keep It Sweet
These look delicious! I love caramelized onions in anything.
foodwanderings
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.
Claire
Yum!! Love caramelized onions, like, absolutely love. And i have the same bowls you do!
Kimby
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… 🙂
Dara (Cookin' Canuck)
Thank so much. I’m so glad you enjoyed the focaccia recipe. It’s one of my favorites.
Dana
I am making this!! The only thing I love more than chickpeas are mediterranean flavors. This is so my dish!
Emily @Cleanliness
GORGEOUS.
Rosemary
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 🙂
The Newlywed Chefs
Mmm… this sounds wonderful. What a great flavor combination!
Parsley Sage
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!
Kalynskitchen
Sounds very tasty, especially with the Feta cheese on top!
[email protected]
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!!
Dara (Cookin' Canuck)
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.