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.
Servings: 4 Servings
Calories: 113kcal
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
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