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    Home » Entrees

    Crockpot Chickpea Stew Recipe with Balsamic Caramelized Onions

    Published: Mar 15, 2011 · Modified: May 18, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 43 Comments

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    Crockpot Chickpea Recipe with Balsamic Onions

    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 ¼ cup water and oregano. Cover and cook until the onions are golden brown, about 10 minutes, stirring occasionally.

    Chickpea Onions Collage

    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.

    ChickpeaOnions3

    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.

    ChickpeaOnionsLS

    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

    Easy and delicious, this vegetarian crockpot chickpea stew is taken to the next level with balsamic caramelized onions.
    5 from 1 vote
    Print Pin Rate
    Course: Entrees
    Cuisine: American
    Keyword: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 6 hours 35 minutes
    Total Time: 6 hours 50 minutes
    Servings: 4 Servings
    Calories: 113kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    The Onions:

    • 2 teaspoon olive oil
    • 2 medium yellow onions thinly sliced
    • ½ cup water divided
    • 1 teaspoon dried oregano
    • 1 tablespoon balsamic vinegar
    • 1 28 ounce can diced tomatoes with juices
    • ⅓ cup chopped kalamata olives

    The Stew:

    • 2 14 ounce can of chickpeas, drained and rinsed well
    • ⅓ cup crumbled feta cheese
    • ¼ cup finely chopped Italian parsley
    Prevent your screen from going dark

    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

    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

    Nutrition

    Calories: 113kcal | Carbohydrates: 12g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 470mg | Potassium: 294mg | Fiber: 3g | Sugar: 6g | Vitamin A: 535IU | Vitamin C: 18.6mg | Calcium: 125mg | Iron: 1.7mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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      Reader Interactions

      Comments

      1. Berni

        October 12, 2013 at 9:42 am

        This looks amazing....but I don't use a crockpot....how can I cook this on the stovetop? PS....love your recipes!

        Reply
      2. papa Johns Coupon Code

        August 01, 2013 at 2:29 am

        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.

        Reply
      3. yvette

        January 25, 2012 at 7:08 pm

        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.

        Reply
        • Dara (Cookin' Canuck)

          January 26, 2012 at 6:43 am

          I'm so glad to hear that! Tell your son that it's one of my favorite, meals, too.

          Reply
      4. The Food Hunter

        March 25, 2011 at 10:42 am

        I eat a lot of chickpeas...I will have to try your recipe soon.

        Reply
      5. A Canadian Foodie

        March 25, 2011 at 5:27 am

        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

        Reply
      6. Lauren at Keep It Sweet

        March 21, 2011 at 1:01 pm

        These look delicious! I love caramelized onions in anything.

        Reply
      7. foodwanderings

        March 19, 2011 at 3:10 pm

        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.

        Reply
      8. Claire

        March 18, 2011 at 10:53 am

        Yum!! Love caramelized onions, like, absolutely love. And i have the same bowls you do!

        Reply
      9. Kimby

        March 17, 2011 at 8:16 pm

        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... 🙂

        Reply
        • Dara (Cookin' Canuck)

          March 18, 2011 at 3:36 pm

          Thank so much. I'm so glad you enjoyed the focaccia recipe. It's one of my favorites.

          Reply
      10. Dana

        March 17, 2011 at 8:37 am

        I am making this!! The only thing I love more than chickpeas are mediterranean flavors. This is so my dish!

        Reply
      11. Emily @Cleanliness

        March 17, 2011 at 7:27 am

        GORGEOUS.

        Reply
      12. Rosemary

        March 17, 2011 at 3:41 am

        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 🙂

        Reply
      13. The Newlywed Chefs

        March 16, 2011 at 7:07 pm

        Mmm... this sounds wonderful. What a great flavor combination!

        Reply
      14. Parsley Sage

        March 16, 2011 at 6:35 pm

        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!

        Reply
      15. Kalynskitchen

        March 16, 2011 at 4:52 pm

        Sounds very tasty, especially with the Feta cheese on top!

        Reply
      16. Nancy@acommunaltable

        March 16, 2011 at 4:44 pm

        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!!

        Reply
        • Dara (Cookin' Canuck)

          March 16, 2011 at 4:48 pm

          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.

          Reply
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