Crockpot Chickpeas with Caramelized Onions
These crockpot chickpeas with caramelized onions are ideal for meal prep! The chickpeas are simmered low and slow in a slow cooker with jammy caramelized onions, then spruced up with tangy feta and olives.
Servings: 4 Servings
Calories: 300kcal
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
- 2 cans (14 ounces each) petite diced tomatoes with juices
- ¼ cup chopped kalamata olives
The Stew:
- 2 cans (14 ounces each) 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.
Video
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 0.25of the recipe | Calories: 300kcal | Carbohydrates: 42g | Protein: 14g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 1116mg | Potassium: 782mg | Fiber: 12g | Sugar: 8g
