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.
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.
Other vegetarian stews:
Crockpot Spiced Chickpea Stew (Vegan)
Vegetable Curry Quinoa Bowl
Curry Red Lentil Stew with Tomatoes
Printable Recipe
Crockpot Chickpea Stew with Balsamic Caramelized Onions
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
- â…“ cup chopped kalamata olives
The Stew:
- 2 14 ounce can of chickpeas, drained and rinsed well
- â…“ cup crumbled feta cheese
- ¼ 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
Mindee@ourfrontdoor
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!
Dara (Cookin' Canuck)
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.
Tracy
This looks lovely! I am always looking for more crockpot meal ideas. Yum!
Lori @ RecipeGirl
Oh goodness, the caramelized onions alone are making this dish call to me. I've indulged too much lately too!
Georgia @ The Comfort of Cooking
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!
Dara (Cookin' Canuck)
Aww, thank you, Georgia. I really appreciate your comments.
theFromagette
I'd like to have that for lunch. Right now. Looks delicious Dara!!
Nithu
That's wonderful vegetarian recipe. Am tempted to try.
Katrina @ In Katrina's Kitchen
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
Dara (Cookin' Canuck)
Thanks, Katrina. I love it, too and can't thank my designer, Christy Broxton, enough for her hard work.
Sanjeeta kk
How refreshing and delicious a stew could be...this one prove the same 🙂 Lovely & healthy!
Maria
Great stew and I love your cute bowls!
Dara (Cookin' Canuck)
Thanks, Maria. Those bowls were a fun find at Crate & Barrel.
Heidi @ Food Doodles
Love chickpeas 🙂 This looks great!
Stefania
bella ricetta , ciao
doughmesstic
How hearty! Gorgeous photos, too, as always!
EatLiveRun
I just bought my first crock pot two weeks ago so I think it's a definite sign that I MUST make this stew!
Jenny Flake
Gorgeous Dara! I bet this chickpea stew is to die for!
Mushrooms Canada
Oh yum... Look at those caramelized onions... Gorgeous! This would definitely fill me up and ward off my cupcake cravings! 😉
- Brittany
Rosemary
Love the chickpeas, love the whole stew. And I love that it looks like an indulgence.
Katrina
This stew looks so tasty. I LOVE what you did with the onions. I'm going to try this asap!
Lindsey @ Gingerbread Bagels
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. 🙂
Lauren from Lauren's Latest
I have all of these ingredients in my pantry! Awesome! I'm going to make this. Love those caramelized onions.
bellini
These days I cannot do without my chickpeas.