Servings: 8
Preparation: 15 minutes
Cooking: 25 minutes
With this recipe for coffee-braised chickpeas, made with Van Houtte ® Colombian Dark Roast coffee, chef Michael Allemeier gives us all a good reason to go meatless. The delicious coffee-infused spice blend creates an explosion of flavours that you won’t forget. Plus, it’s fast and simple to make.
In a pan or heavy-bottomed pot, heat canola oil over medium heat. Add diced onions and cook for 4-5 minutes stirring, until the onions are tender and soft. Add chopped garlic and cook over low heat for about 1 minute.
Add ground coffee, cumin, coriander, cinnamon, paprika and clove. Stir about a minute until very fragrant, but don’t let it burn.
Add molasses, brown sugar and beer. Bring to a simmer.
Add drained chickpeas and simmer for 20 minutes on low heat.
Cool or serve at once, adding chopped cilantro at the last minute before serving.
Vegetarians and meat eaters alike will fall in love with this chickpea recipe. What gives it a little something special? Van Houtte ® Colombian Dark Roast coffee. Buy it in stores or online.
Get to know the Canadian master chefs behind Van Houtte®’s 100 th Anniversary recipe series.
With more than three decades’ worth of experience working in top Canadian kitchens, Allemeier has served in such lofty roles as Executive Chef at Vancouver’s Bishops Restaurant, at Calgary’s Teatro Restaurant, and at Mission Hill Family Estate Winery in the Okanagan Valley. The third Canadian to receive the title of Master Chef, Allemeier currently teaches over 500 burgeoning young chefs at the Southern Alberta Institute of Technology.
