Crockpot Chickpea Stew Recipe with Balsamic Caramelized Onions

Name: Crockpot Chickpea Stew with Balsamic Caramelized Onions
Yield: Serves 4 as entree
Ingredients: The Onions::; 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; The Stew::; 2 cans (14 oz. each) chickpeas, drained and rinsed well; 1/3 cup crumbled feta cheese; 1/4 cup finely chopped Italian parsley

Mar 15, 2011 by Dara 43 Comments

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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

Crockpot Chickpea Stew with Balsamic Caramelized Onions

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From the kitchen of Cookin Canuck. www.cookincanuck.com

Yields Serves 4 as entree

Ingredients

The Onions

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

The Stew

2 cans (14 oz. each) chickpeas, drained and rinsed well
1/3 cup crumbled feta cheese
1/4 cup finely chopped Italian parsley

Directions

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.

by From the kitchen of cookincanuck.com

Recipe 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