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Crockpot Chickpea Stew with Balsamic Caramelized 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
- 2 cans (14 oz. each) chickpeas, drained and rinsed well
- 1/3 cup crumbled feta cheese
- 1/4 cup finely chopped Italian parsley
Directions:View on Cookin Canuck
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