Slow Cooker Chickpea Stew with Balsamic Caramelized Onions

Slow Cooker Chickpea Stew with Balsamic Caramelized Onions

Ingredients

The Onions:

• 2 tsp olive oil
• 2 medium yellow onions, thinly sliced
• 1/2 cup water, divided
• 1 tsp dried oregano
• 1 tbsp balsamic vinegar
• 1 can (28 oz.) diced tomatoes & juices
• 1/3 cup chopped kalamata olives

The Stew:

• 2 cans (14 oz. each) chickpeas, drained and rinsed well
• 1/3 cup crumbled feta cheese
• 1/4 cup finely chopped Italian parsley

Instructions

The onions:
1. Heat olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 10 minutes.
2. Add 1/4 cup water and oregano. Cover and cook until the onions are golden brown, about 10 minutes, stirring occasionally.
3. Add additional 1/4 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:
4. 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.
5. Serve as a side dish or over rice as an entree. Garnish with feta cheese and chopped parsley.

Source: cookincanuck