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5 from 1 vote

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.
Prep Time15 mins
Cook Time6 hrs 35 mins
Total Time6 hrs 50 mins
Course: Entrees
Cuisine: American
Keyword: Vegetarian
Servings: 4 Servings
Calories: 113kcal


The Onions:

The Stew:

  • 2 14 ounce can of chickpeas, drained and rinsed well
  • 1/3 cup crumbled feta cheese
  • 1/4 cup finely chopped Italian parsley


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.


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


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