Crockpot Chickpea Stew with Balsamic Caramelized Onions

• 2 whole Medium Yellow Onions, Sliced
• 1 Tablespoon Olive Oil
• 1 Tablespoon Brown Sugar
• 1 teaspoon Dried Oregano
• 1/2 cups Water, Divided
• 1 Tablespoon Balsamic Vinegar
• 1/2 teaspoons Kosher Salt
• 2 cups (about 28 Oz.) Chopped Canned Tomatoes And Juices
• 13 cups Chopped Kalamata Olives
• 2 cans (14 Oz. Each) Chickpeas, Drained And Rinsed
• 13 cups Crumbled Feta Cheese
• 1/4 cups Finely Chopped Italian Parsley

1. The onions: Heat olive oil in a large skillet over medium heat.
2. Add the onions and cook until softened, about 10 minutes.
3. Stir in brown sugar.
4. Cover and cook until the onions are golden brown, about 10 minutes, stirring occasionally.
5. Add 1/4 cup water and oregano, cover the pan again and cook until the onions are deep golden brown, about 15 minutes.
6. Stir in balsamic vinegar, salt, and an additional 1/4 cup water.
7. Cover the pan and cook until the liquid is absorbed.
8. Remove from heat.
9. Stir in tomatoes and kalamata olives.
10. The Stew: Pour chickpeas into the bottom of a crockpot.
11. Pour the onion mixture over the chickpeas.
12. Cook on low heat for 5 to 6 hours or on high heat for 3 to 4 hours.
13. Serve as a side dish or over rice as an entree.
14. Garnish with feta cheese and chopped parsley.

yellow onions, olive oil, brown sugar, oregano, water, balsamic vinegar, kosher salt, tomatoes, olives, chickpeas, feta cheese, italian parsley

Taken from tastykitchen.com/recipes/main-courses/crockpot-chickpea-stew-with-balsamic-caramelized-onions/ (may not work)