It was a little cooler out then – granted, we've had some cold spells recently (plus hail, apparently!), so it may not be totally inappropriate to this post now. I would make the stew no matter the temperature, though, if I'm being completely honest. It is just delicious. The focaccia bread is a different recipe than I usually use, but very flaky and good.
The salad was a bit fun, because I set it up as a salad bar on the kitchen counter, and everyone could build their own masterpiece.
And can I just say that I absolutely love balsamic vinegar? We practically guzzle it down at my apartment. (Although, thinking about actually guzzling any kind of vinegar is making me a little queasy. Duly noted.)
Oh, and everything except for the bread is gluten-free, as far as I know.
CROCKPOT CHICKPEA STEW WITH BALSAMIC CARAMELIZED ONIONS
adapted from cookincanuk
Ingredients
2 whole medium yellow onions, sliced
1 tablespoon olive oil
1 tablespoon brown sugar
1 teaspoon dried oregano
1/2 cup water, divided
1 tablespoon balsamic vinegar
1/2 teaspoon salt
2 cups (about 28 oz.) chopped canned tomatoes and juices
2 cans (14 oz. each) chickpeas, drained and rinsed
1/3 cup crumbled feta cheese
1/4 cup finely chopped Italian parsley
Directions
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.
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.
Garnish with feta cheese and chopped parsley. Serves 4.*
* It's been a few weeks, so I don't remember whether I changed the proportions to serve more people. If you want to, though, go to the original recipe (linked above, under the title of the stew). You can change the serving size, and the ingredients will be adjusted accordingly. The only thing I changed about the recipe was the removal of the olives.
ROSEMARY SEA SALT FOCACCIA BREAD
by Wanna Be A Country Cleaver
Ingredients
3/4 cup warm water
2-1/4 teaspoons active yeast
2 cups all purpose or bread flour
1 tablespoon sugar
3/4 teaspoons salt
3/4 cup olive oil,* plus 2 tablespoons for topping
1/2+ teaspoons sea salt for topping
2 whole rosemary sprigs
Directions
Warm water to between 110-115ºF and add yeast to activate. Set aside for about 5 minutes.
In a large mixing bowl, combine flour, sugar, regular salt, yeast/water mixture, and 3/4 cup oil. Knead together for approximately 10 minutes, letting rest two minutes and kneading for an additional two minutes.
Set bowl with dough aside in a dark warm area, covered with damp towel for 30 minutes.
Preheat oven to 350ºF. Spread out dough onto a nonstick sheet, dimpling with your fingers. Spread out the remaining 2 tablespoons of olive oil, sprinkle sea salt on top and de-stemmed rosemary.
Bake for 15 minutes, cut and serve.
* You might want to use less. I made it with 3/4 cup, and it felt like a little bit too much. It still tasted good, but I don't think decreasing the oil a bit would harm it much.
SALAD BAR
(not pictured)
Ingredients
1 package mixed greens
1 apple, cored and sliced into bite-sized pieces
dried cranberries
feta cheese
walnuts or pecans (toasted, if desired)
balsamic vinegar
olive oil
Directions
Place all ingredients except for vinegar and oil into individual bowls, if for salad bar. (If not, combine all ingredients except vinegar and oil together in a large bowl.) For dressing, drizzle olive oil and balsamic vinegar over salad. The ratio should be about three parts olive oil to one part balsamic vinegar.
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