Crockpot Chickpea Stew with Balsamic Caramelized Onions

The onions:
Heat olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 10 minutes. Stir in brown sugar. Cover and cook until the onions are golden brown, about 10 minutes, stirring occasionally.

Add 1/4 cup water and oregano, cover the pan again and cook until the onions are deep golden brown, about 15 minutes. Stir in balsamic vinegar, salt, and an additional 1/4 cup water. 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.